• Hot cherry and litchi compote with coconut-fried vanilla ice cream

    Serves: 4
    Cooking Time: 25 mins plus freezing time


    • Compote

    • 1 x 510g tin morello cherries in syrup
    • 1 x 490g tin litchis in syrup
    • 45ml brown sugar
    • 1 stick lemongrass, peeled
    • Ice cream

    • 140g corn flakes
    • 70g coconut flakes, toasted
    • 2 eggs
    • 10ml sugar
    • 8 small vanilla ice cream balls
    • oil, for frying



    Remove the cherry and litchi juice and add it to a pan with the sugar and lemongrass.


    Bring to the boil and reduce, stirring constantly for about 8 minutes. Remove the lemongrass and discard. Add the cherries and litchis, and warm through. Set aside and keep warm.


    For the ice cream, mix the corn flakes and coconut together in a dish. Mix the eggs and sugar well to combine.


    Roll the ice cream in the sugar mixture and then in the corn flake mixture. Repeat once and freeze for about 1 hour.


    Heat the oil until hot. Place the ice cream balls carefully into the oil and deep-fry for 15 seconds. Serve immediately with the compote.