Hi, my lovely, hungry friends, here are the recipes from our second episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear from you!
Have you ever wondered how to prepare the most luscious Tiramisù? Or have you always wanted to make that magical fried ice-cream treat? Read on…
Marion and Silvia
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Silvia and Marion
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Fried Ice Cream & Coconut Butterscotch
500g (17oz) vanilla ice cream
1kg butter cake, cut into 5mm slices
3 eggs, whisked
1 cup desiccated coconut
vegetable oil for deep frying
Salted Coconut Butterscotch:
50g unsalted butter
100ml coconut cream
1 tsp sea salt
Place a baking tray lined with baking paper into your freezer for 10 minutes.
Scoop 10 balls of ice cream onto the cold tray. Place the tray of ice cream scoops into the freezer for at least 30 minutes or overnight.
In the meantime, place slices of cake onto a clean work surface and cover with baking paper. And use a rolling pin to flatten the cake slices so that they’re thin and even.
Remove the ice cream scoops from the freezer and working quickly, cover each scoop evenly with slices of cake. Wrap each ball with cling film, twisting the cling film to form a neat, tight ball. Place the ice cream balls into the freezer for an hour.
Place the eggs in a large bowl and the coconut on a large plate or tray. Line another baking try with parchment paper.
Remove the ice cream balls from the freezer. Unwrap a ball and place into the egg. Roll the ball in the egg to coat. Then transfer to the coconut and roll to coat evenly. Place on the lined baking tray. Continue until all ice cream balls are coated. Place the ice cream balls back into the freezer for at least 4 hours or overnight.
For the salted coconut butterscotch, place the sugar and the butter into a saucepan over medium-high heat. Cook until the butter and sugar have melted. Carefully pour in the coconut cream (watch out…it will splatter and bubble). Stir until well combined. Add the sea salt. Simmer for 1-2 minutes or until sugar is completely dissolved. Remove from heat and set aside until ready to serve.
When ready to serve, heat at least a 10cm depth of oil in a saucepan. Heat oil to 180C (when you place the handle of a wooden spoon in to the oil it should bubble furiously). Cook ice-cream balls in batches for about 2 minutes or until golden. Drain on kitchen paper and serve drizzled with coconut butterscotch.
3 eggs, separated
4 tablespoons caster sugar
1 vanilla bean, split and seeds scraped
500 g mascarpone
pinch of salt
1 scant tablespoons icing sugar
2 cups (500 ml) espresso coffee
80 gr of roughly chopped dark chocolate
20 savoiardi biscuits
Dutch-process cocoa powder, for dusting
Place the egg yolks and caster sugar in a bowl and whisk for 5–6 minutes or until the egg mixture is very pale and fluffy. Add the vanilla seeds and stir well, then add the mascarpone and whisk, gently, to ensure there are no lumps.
Whip the egg whites and salt until soft peaks form. Add the icing sugar and keep whipping for a further 2–3 minutes or until shiny and firm. Gently fold the whipped whites into the mascarpone mixture.
Dunk the savoiardi in the coffee (one at a time or they will go soggy)), then arrange about half of them in a serving dish to cover the base. Pour over half the creamy mixture and sprinkle half f the chocolate on top. Top with the remaining coffee-soaked logs in a single layer. Spread the remaining creamy mixture on top. Leave in the fridge to set for a minimum of 4 hours (or overnight). Dust liberally with cocoa powder and the remaining chocolate just before serving.
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