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CARAMEL SAUCE
60g butter
3
⁄
4
cup brown sugar
1 tablespoon cornflour
1
⁄
2
cup water
1
⁄
2
cup cream
pinch salt
1. Melt butter in saucepan or microwave.
Add brown sugar stirring until smooth.
2. Add cornflour blended with water; bring
to boil stirring until thickened.
3. Stir through cream and salt.
BANANA FRITTERS
Serves 4
1 cup self raising flour
1 teaspoon sugar
1 egg, beaten
2
⁄
3
cup milk
1 tablespoon butter, melted
4 bananas, peeled and cut in three
3 litres oil for deep frying
1. Sift flour into a bowl and make a well in
the centre. Add sugar, combined egg,
milk and melted butter.
2. Mix to a smooth batter and allow to stand
for 15 minutes before using.
3. Coat bananas in batter allowing excess
batter to drain off.
4. Fill deep fryer with oil to maximum level
and preheat to 180c with lid closed.
5. With basket in lowered position, deep fry
bananas in two batches until golden,
approximately 4-5 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve with ice cream.
DESSERTS cont’d
25
DESSERTS
24
DEEP FRIED ICE CREAM WITH
CARAMEL SAUCE
Serves 4
Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
1
⁄
4
teaspoon milk
3 litres oil for deep frying
1. Place scone tray into freezer for 10
minutes to get really cold. Scoop ice
cream onto cold tray to make 8 balls.
Return to freezer immediately until ice
cream is very hard.
2. Meanwhile, break cake into small pieces
and process in a food processor or crumble
with fingers to yield 4 cups cake crumbs.
3. To coat ice cream, remove one ball at a
time from freezer. Using two spoons,
roll ice cream in combined egg and milk
then cake crumbs. Return to freezer
and repeat with remaining ice cream.
4. Leave in freezer for a minimum 1 hour
then repeat coating in egg mixture then
cake crumbs to ensure a thick, firm
coating. Return to freezer for 15 minutes.
5. Fill deep fryer with oil to maximum level
and preheat to 190c with lid closed.
6. Deep fry ice cream in two batches until
golden, approximately 30 seconds allowing
oil to reheat between each batch. Drain.
Serving suggestion: Serve immediately with
Caramel Sauce.
When the basket is
in the lowered position
always use tongs and gently
lower the battered food into
the oil.
Working one at a time
ensures ice cream
doesn’t melt.
BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 24