Ingredients
For the blueberry sauce
vegetable oil, for deep frying
150g/5oz caster sugar
150ml/5fl oz water
1 vanilla pod, seeds only
400g/14oz blueberries, plus extra to garnish
1 tbsp rosewater
For the fritters
3 free-range egg yolks
1 tbsp caster sugar, plus extra for dusting
250g/7oz cornflakes
1 tbsp desiccated coconut
300g/7oz vanilla ice cream
Method
1. For the blueberry sauce, half-fill a deep, heavy-based pan with the oil. Heat the oil until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. For the sauce, place the sugar, water and vanilla seeds into a separate pan and bring to the boil.
3. Remove the pan from the heat and add the blueberries and rosewater. Allow to cool, then blend with a hand blender until smooth. Set aside.
4. For the ice cream fritters, beat the eggs and sugar together in a bowl until light.
5. Place the cornflakes and desiccated coconut onto a plate and mix well.
6. Scoop the ice cream into six balls and roll in the cornflakes and coconut, then roll in the sugar and egg mixture. Then roll in the cornflakes again to completely coat.
7. Carefully add the ice cream balls to the hot oil and deep-fry for 15 seconds. Remove with a slotted spoon and briefly drain on kitchen paper.
8. To serve, sprinkle the fritters with sugar and place onto plates. Drizzle with the sauce and garnish with extra blueberries.
