Vanilla ice cream: Few scoops
Flour: One cup
Corn flakes: As required
Vanilla essence: Few drops
Oil for frying
Set vanilla ice cream in refrigerator. Make a batter of water and flour.
Dip the ice-cream in batter and coat with crushed cornflakes Freeze for few minutes. Deep fry with oil. Drizzle vanilla essence on top. Garnish with cashew nuts. Serve hot-cold.
Chef de partie D.Jayaraman is with Vaazhai restaurant at Susee Park in Singarathope. With five years experience in Asian resorts and restaurants, he specialises in South-East Asian and Continental cuisine.