![]() The keto vanilla cake crumbled up, makes for the perfect substitute. The traditional Asian fried ice cream would use a tempura batter, which is very difficult to create a keto version. I love the idea of crumbing the ice cream in a crumbed keto vanilla cake. Imagine our surprise when we saw this recipe. We know keto ice cream is possible, but keto fried ice cream? Surely not. When we first saw that Nikki had created a keto fried ice cream, we couldn’t believe it. He loves to help her cook in the kitchen and has enjoyed all the yummy keto food Mum cooks for him. She has also transitioned her son Caleb to a low carb/keto lifestyle. Keto gave Nikki her life back by saving her health and giving her a passion for creating low carb recipes and sharing them with the world. She’s been living a ketogenic lifestyle since January 2017 and has lost 40kg, as well as reversing medical conditions and regaining her mobility that was affected by injuries and weight gain. Nicole Mendonca is the founder of Low Carb Nikki, a website dedicated to providing delicious low carb recipes and educating people about living a low carb lifestyle. We are extremely lucky to be able to feature this recipe from her fabulous new cookbook, Fresh Fragrant Keto. This recipe is a guest post from our friend, Nicole Mendonca from Low Carb Nikki. It’s the perfect dessert to finish an Asian dinner party or a special occasion. This keto fried ice cream recipe uses keto ice cream and keto vanilla cake. Fried ice cream is a very popular dessert in Australia when eating out at Thai or Chinese restaurants. A great way to impress your mates or your loved ones the next time you host dinner.”įlavours include vanilla bean, pandan coconut, Earl Grey milk tea, black sesame and cookies, and taro.Can you even believe keto fried ice cream is even possible? No, neither did we. “They take under two minutes to prepare at home. Recently, Duo Duo has been delivering its deep-fried ice-cream balls to people’s homes. It’s a fine line between having the perfect crispy layer that is enough to prevent melting, versus having a layer that is too thick and leaves you with a sickening mouth feel.” “Another key to success is having the right thickness for the coating. ![]() Your aim is to cook the ice-cream as quickly as possible in the oil so that it doesn’t turn to soup”. He adds that the key is for the ice-cream itself to be “freezing cold and the oil super-hot. “Even though it was a regular supermarket ice-cream and Ice Magic chocolate topping, it was the best thing to eat as a child.” Chris says, “Memories of when we used to go to Chinese restaurants on the weekend with our families and get treated with a glorious deep-fried ball of ice-cream after our meal. “It was the best thing to eat as a child.”Ĭhris and Dylan explain their concept is about nostalgia. Founders Chris and Dylan Duong – who aren’t related contrary to common belief, but instead great mates – wanted to offer deep-fried ice-cream that didn’t use supermarket ice-cream like many restaurants. Sydney ice creamery Duo Duo is renowned for its deep-fried ice-cream and has ice-cream trucks in Strathfield and Cabramatta. Head here to see Grasby’s full deep-fried ice-cream with coconut butterscotch sauce recipe. All it takes is two minutes for the ice-cream balls to cook. To deep fry it, Grasby heats a saucepan with oil (10 centimetres deep) to 180☌. You really need to give these at least eight hours or overnight in the freezer.” “This is the most important freezing time. The ice-cream is once again returned to the freezer. The ice-cream balls go into the freezer for at least four hours, but keeping them in overnight is best.Īfter this, Grasby takes the ice-cream out and coats it in some whisked egg and fine desiccated coconut, which “gives it a really lovely perfume, without being too chunky”. She places a scoop of ice-cream onto a section of the rolled out cake and simply covers the ice-cream in it, packing it tightly. “You wanna keep your ice-cream in the freezer until just the last second,” says Grasby. Grasby begins by buying a dense, store-bought cake (as opposed to one that is super fresh) and rolls it out flat. She shares her own recipe on the show that’s “beautiful and crispy and coconut-y on the outside, and melty, soft ice-cream on the inside”. Marion Grasby, chef and co-host of Wok Vs Pot, would often pester her mum to make deep-fried ice cream as a kid. ![]() Two ice-cream connoisseurs share their tips with SBS Food, so you can easily replicate this much-loved dessert at home. However, the science of deep-fried ice-cream, like how it doesn’t completely disintegrate when it’s submerged in scorching hot oil, doesn’t have to be a mystery. For many of us growing up, the final course at a Chinese restaurant would be the one kids (and adults, who are we kidding?) bounce in their seats for. ![]()
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