wrapper of filo pastry filled with
chocolate ice-cream |
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| Ingredients -
Serves 1 |
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Method |
| 3 sheets filo pastry
1 scoop chocolate ice-cream
1 orange
100g chocolate
1 litre Grappolini Florens Extra Virgin Olive Oil,
for deep-frying
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Scoop the chocolate ice-cream and leave in the freezer overnight. Peel the
orange and cut into round slices. Use the slices to make a
bed for the wrapper.
Using a grater or potato peeler, grate or make chocolate
shavings and use to garnish round the plate.
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Remove the chocolate ice-cream from the freezer and place
in the center of the three sheets of pastry, previously brushed
with extra virgin olive oil. Press the top tightly making
sure the pastry is stuck together forming a wrapper.
Heat the extra virgin olive oil for deep-frying. When hot
deep fry the wrapper until golden. Remove and serve immediately.
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| Make sure the filo wrapper sinks into the
extra virgin olive oil so that the pastry is evenly cooked.
Also make sure that the top is closed tightly so that
the ice-cream will not melt with the heat of the deep-frying. |
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