 | Funnel Cake with Fruit Compote6 servings Surprise Health & Rehabilitation, Chef's Challenge - Shamrock Foods, Photo Credit: Surprise Health & Rehabilitation |
| • | 1 french crepe, thawed |
| For the Fruit Compote: | |
| • | 1 tsp. The Perfect Purée Lemon Zest, thawed |
| • | 1/2 cup brandy |
| • | 1 cinnamon stick |
| • | 1 cup strawberries, chopped |
| • | 1/2 cup blueberries |
| • | 1/2 cup raspberries |
| • | 1/2 cup blackberries |
| • | sugar to taste |
| Method for the Fruit Compote: | |
| 1. | In sauce pan, boil brandy and cinnamon stick until it reduces a quarter of the way. |
| 2. | Add all the berries. Cook until softened and mushy. Add sugar as needed to reach desired sweetness. |
| 3. | Add lemon zest. Let reduce about half way. |
| For the Funnel Cake: | |
| • | 3 cups milk |
| • | 3 cups flour |
| • | 1/4 cup sugar |
| • | 2 tsp. baking powder |
| • | 1/2 tsp. salt |
| • | 3 eggs |
| Method for the Funnel Cake: | |
| 1. | Combine milk, flour, sugar, baking powder, salt, and eggs. |
| 2. | Portion batter in 350 degree F fryer and fry until golden brown, then flip and fry other side until golden brown. |
| For the Ice Cream: | |
| • | 2 cups heavy whipping cream |
| • | 1 cup sugar |
| • | 1 Tbsp. vanilla extract |
| • | 1 cup salt |
| Method for the Ice Cream: | |
| 1. | Place heavy whipping cream, sugar, and vanilla in plastic sealable storage bag. |
| 2. | In larger plastic sealable storage bag, fill it half way with ice and 1 cup of salt. |
| 1. | Place bag of cream mixture into bag filled with ice and shake until cream hardens. |
| 2. | Place in freezer until ready to serve. |
| Assembly: | |
| Cut crepes in wedges and fry at 350 degrees F until crispy. Portion ice cream and funnel cake on plates. Garnish with fried crepe wedge and fruit compote. | |