Hot cherry and litchi compote with coconut-fried vanilla ice cream
- 1 x 510g tin morello cherries in syrup
- 1 x 490g tin litchis in syrup
- 45ml brown sugar
- 1 stick lemongrass, peeled
- 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.