Ingredients
Pancakes and Maple Syrup Fried Ice Cream
- Rounded scoop PreGel Pancakes & Maple Syrup Super Sprint
- 3 eggs
- 50 gr. milk
- as needed bread crumbs
- 6 very thin slices PreGel Five Star Chef Pronto Flamenco (Sponge Cake)
Gluten-free Sponge
- 500 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake)
- 50 gr. water
- 320 gr. eggs
Pancakes and Maple Syrup Ice Cream
- 2000 gr. whole milk
- 500 gr. cream
- 920 gr. PreGel Pancakes & Maple Syrup Super Sprint
Method
Pancakes and Maple Syrup Fried Ice Cream
- Blast freeze scoop of Pancakes and Maple Syrup Ice Cream until frozen solid.
- Wrap slices of cake around ice cream pressing firmly to seal.
- Freeze solid again in blast freezer.
- Dip in egg wash mad of eggs and milk then roll in bread crumbs, pressing firmly.
- Refreeze until ready to fry.
- Heat oil in fryer or in a pot to 204 °C.
- Drop ice cream into oil and continuously move until all sides are golden brown.
- This should not take more than 1 – 2′.
- Serve immediately.
Gluten-free Sponge
- Mix all ingredients in stand mixer with paddle attachment on high speed for 2 – 3′.
- Spread into cake mold.
- Bake at 220 °C for 15 – 20′ or until done.
- Allow to cool completely at room temperature.
- Freeze.
Pancakes and Maple Syrup Ice Cream
- Combine all ingredients and mix well with an immersion blender.
- Use as needed in soft serve machine.