Delicious oriental dessert based on tempura stuffed ice cream. And a delicious and easy strawberry sauce that will please all members of your family, you will surprise them ...
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
500 milliliters vanilla ice cream
140 grams wheat flour, for choux pasta
85 grams butter, for choux pasta
250 milliliters Water, for choux pasta
1 pinch salt, for choux pasta
200 grams wheat flour, for the tempura
50 grams rice flour, for the tempura
5 grams baking soda, for the tempura
2 eggs, for the tempura
280 milliliters Water, cold, for the tempura
200 grams strawberry, for strawberry sauce
2 lemons, for strawberry sauce
50 grams sugar, for strawberry sauce
Preparation
Boil the 250 ml water in a saucepan.
As soon as it boils add the butter to melt.
Add in a single stroke the flour the 140 gr and move until it forms a paste similar to a mashed potato.
Put in a bowl of the blender at medium speed so that the steam comes out and go integrating the eggs one by one without stopping to move.
In a greased tray go forming balls of regular size, with the help of a sleeve.
Bake at 180 ° until they sponge and brown.
Cut in half until they are cold and fill with vanilla ice cream close and wrap with vitafil.
Put them in the freezer until they are completely frozen.
Make a paste with the rest of the wheat flour, rice flour, baking powder, powder and the 280 ml of water.
Bathe the choux pastries with ice cream and fry immediately.
Prepare the strawberry sauce, wash and disinfect the strawberries and lemon, liquefy the strawberries, the lemon juice and add the sugar.
Bathe them with strawberry sauce and go! And to enjoy them be said ...
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