Apple Orange Icecream Flan



2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. Cornflower
1 tbsp. butter
1/2-cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2-cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass


To prepare flan tin:

Take a 9″ flan tin, and a4 wide shallow cup or bowl with flat bottom.
When ice cream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least.
Chill again to set firmly.

To make fruit filling:

Put both apple and orange segments in a pan.
Add sugar, butter, heat till sugar is dissolved.
Add cornflour dissolved in orange juice, cook till thick.
Stir in lemon juice, take off fire.
Warm or prepare just before using.
Keep aside.
Dry crush china grass in a small mixie, till broken to tiny bits.
Soak in 1 cup water, keep aside for 20 minutes.
Heat, stirring continuously, till fully dissolved, and starts boiling.
Simmer for minutes or till transparent.
Cool a little.
Beat icecream till smooth; add fresh cream, chinagrass mixture.
Beat again till smooth or use an electric hand mixer.
Pour in a flan tin.
Transfer to freezer till firmly set, following procedure given a start of method.

To proceed before serving:

Unmould ice cream base, place on a serving plate.
Pour some hot water inside the bowl to loosen.
Twist and carefully remove bowl.
Now you have a round icecream base with a depression in centre.
Pour warm fruit in depression.
Sprinkle brandy and set alight to sizzle, if desired.
Serve immediately, with the sizzling fruit.

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