Fried Ice Cream with Funchesa
3 servings
30 minutes
Fried ice cream with funchose is a refined dessert of Japanese cuisine, combining the crispy texture of rice noodles and the tenderness of chilled ice cream. The frying process gives the ice cream a thin caramelized crust that contrasts with the melting center. The coconut flake coating adds sweet tropical notes, while frozen berries refresh the taste. The origins of this dish can be linked to Japan's love for unusual textures and cooking techniques. Serving it with airy funchose makes it light and striking on the plate. Perfect for gourmets wanting to experience the combination of hot and cold in one dessert.
1
Let the ice cream soften a bit, shape it into 4 balls, and freeze until solid, about 1 hour.
- Plombir (rich ice cream): 200 g
2
Separate the egg whites, starch, and coconut flakes into different bowls. Whisk the egg whites lightly.
- Egg white: 2 pieces
- Potato starch: 1 tablespoon
- Sweetened desiccated coconut: 100 g
3
Roll the frozen balls in starch, dip in egg white, and then in coconut flakes.
- Potato starch: 1 tablespoon
- Egg white: 2 pieces
- Sweetened desiccated coconut: 100 g
4
Put the balls back in the freezer for 20-30 minutes.
5
Heat the oil in a deep fryer or deep pan (I fried in a cauldron) to 160–180 degrees.
- Vegetable oil: 100 ml
6
Dip the funchose in oil for literally 2-3 seconds to increase its volume.
- Rice noodles: 50 g
7
Place on a paper towel to drain the fat, arrange on plates, and sprinkle with powdered sugar.
- Icing sugar: 1 teaspoon
8
Fry the breaded ice cream balls in preheated fryer until golden for 3-5 seconds.
- Plombir (rich ice cream): 200 g
9
Place on a paper towel for a few seconds, then transfer to a funcheza and decorate with frozen berries.
- Rice noodles: 50 g
- Frozen berries: 10 pieces
