Deep Fried Ice-Cream with Passionfruit Caramel

Serves 3
  • Steps
  • Ingredients


  • To make passionfruit caramel, place sugar in a medium frying pan over medium-high heat. Cook, without stirring but shaking pan occasionally, until sugar is melted and turns dark golden in colour. Add butter and cream and bring to boil. Simmer, stirring, for about 2 minutes, or until thickened. Stir in passionfruit. Remove from heat.
  • Combine strawberries, sugar and vanilla in a bowl and toss well. Set aside until ready to serve.
  • Place eggs in a bowl and whisk to combine. Combine breadcrumbs and coconut in separate bowls.
  • Heat oil in a deep fryer or large saucepan to 180C.
  • One at a time, dip scoops of ice-cream into flour, shaking off excess. Dip into egg, then into breadcrumb mixture. Repeat dipping ice-cream into egg and breadcrumb mixture twice more. Add to oil. Cook for about 2 minutes, turning occasionally, or until golden brown. Remove with a slotted spoon. Repeat with remaining scoops ice-cream.
  • Arrange strawberries, hazelnuts and meringue in a serving bowl. Top with ice-cream. Drizzle with caramel. Garnish with mint.