Recipe: Green & Black’s deep-fried chocolate nut ice cream balls

Deep-fried chocolate nut ice cream balls – recipe courtesy of Green & Black’s

Ingredients

Preparation time: 30 minutes
Freezing time: 30 minutes
Frying time: 90 seconds per 3 balls
Use: Ice-cream scoop, non-stick baking tray that fits in the freezer, a deep-fat fryer or deep saucepan
Makes: 10

500ml Green & Black’s Chocolate Ice Cream

1 pack of filo pastry (30 sheets)

1 large egg yolk

100ml milk

1–2 litres sunflower or rapeseed oil for deep-frying

1 teaspoon icing sugar

100g hazelnuts, chopped and toasted

50g Green & Black’s Dark Cooking Chocolate

 

Method

1. Take a tub of dark chocolate ice cream out of the freezer and leave it to soften for 10 minutes. Scoop into balls using an ice-cream scoop dipped in hot water, place them on a non-stick baking tray and return to the freezer for half an hour to harden.

2. Meanwhile prepare the pastry. Cut the filo pastry into 12cm (5in) squares (you will need 30). Make an egg wash by whisking together the egg yolk, milk and icing sugar. Take a square of filo pastry, brush it with egg wash and sprinkle the hazelnuts over it. Lay a second square over the first at an angle and repeat the brushing and sprinkling. Repeat the process with a final square. Continue until you have ten, triple layers of filo brushed with egg wash and sprinkled with nuts.

3. Preheat a heavy-based saucepan (or a deep-fat fryer), one-third filled with oil, to 180°C/350°F.

4. Take the ice cream balls out of the freezer and place one in the centre of each triple layer of pastry. Carefully wrap the filo around the balls without tearing the pastry. If you are not deep-frying the balls straight away put them back in the freezer until you need them so that the ice cream does not melt.

5. Using a metal slotted spoon, put the wrapped balls into the hot oil (no more than three at a time to ensure the oil does not cool down too much) and fry until golden brown; this will take about 90 seconds. Remove and drain on kitchen paper. Serve immediately with shavings of dark chocolate.

HINT: Buy a deep-frying thermometer (they are not expensive) to ensure the temperature of the oil is hot enough. If the oil cools down it will soak into the filo and melt the ice cream rather than creating a crisp pastry with insulating air pockets.

 

Recipe submitted by…

Green & Blacks
London
www.greenandblacks.com/uk/home.html

 

There are no comments yet. Be the first and leave a response!

Leave a Reply

latest news and reviews

Cider lover? Head down to the Ashton Gate Stadium, where you'll find cider and plenty more to keep you entertained this weekend.(Read more)

Open from 8am to 11pm Monday-Saturday, Superfoods is a healthy fast-food venue with a huge amount of choice available.(Read more)

Warren's Gourmet Burger Kitchen is no more - but Tom Warren is now focusing on his catering service.(Read more)

Visit 100 Temple Street from 11.30am-3pm, Wednesday to Friday, for frozen yoghurt from Vee Double Moo's new van: Ruby.(Read more)

The new menu introduces a selection of lighter meals for the warmer months, while retaining a focus on regional foods.(Read more)


Parse error: syntax error, unexpected '<' in /home/brisbitesapr2014/bristolbites.co.uk/wp-content/themes/headway-2014/footer.php on line 5