Funnel Cake with Fruit Compote

6 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.

Using The Perfect Purée for: