Ice: Lightly toast the coconut flakes in a frying pan and mix with the breadcrumbs. Beat the eggs and separate them. Meanwhile, beat the egg whites until semi-solid. Then, using an ice cream scoop, form balls from the egg, toss in the egg whites, and finally roll through the shredded coconut to form balls. After this breading process, the balls are placed on the spot in the freezer for about 3 hours to freeze. Next, roll again in the egg white and bread again. After another 3 hours of freezing, the ice cream balls can be baked in hot peanut oil for about 1 minute (depending on the size a little bit shorter or longer). Serve with punch cherries, raspberry sauce, fresh strawberry ragout, plum compote or fruit salad, depending on the season.
Punch cherries: Boil red wine or possibly juice with sugar, cinnamon stick and cloves. Stir the potato starch with a small amount of liquid, e.g. 3-4 tbsp. fruit juice, and add to the boiling juice to thicken. Add the rum and pour over the cherries. Remove the spices and offer the punch cherry cooled or possibly warm to the fried ice cream.
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Tip: Always use aromatic spices to enhance your dishes!
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