By Lea Brink
The sides of this sandwich are made with a basic Spanish churros recipe. A dessert you can eat with your hands.
You will need:
3 tablespoons sugar
½ teaspoons salt
2 tablespoons sunflower oil
250 ml flour
½ teaspoon vanilla essence
1 cup sugar
2 teaspoons cinnamon
Oil for deep frying
2 lt full-cream vanilla ice-cream
120g dark chocolate
250g chopped almonds
1 cup white sugar
Heat the white sugar and almonds in a saucepan on low heat until the sugar is dissolved. Place on a baking plate and set aside to cool for approximately one hour.
Break the sugared almonds into small pieces.
Remove the ice-cream from the freezer and set aside for 30 minutes. Pour the runny ice-cream into a mixing bowl. Stir in the sugared almonds.
Place in the freezer for approximately 30 minutes
Place scoops of ice-cream on a baking plate. The ice-cream must form stiff balls. If still too runny, return them to the freezer until you are able to shape them into balls.
Place approximately 12 balls of ice-cream on the baking plate. Make sure they do not touch.
Melt the chocolate in the microwave oven for 30 seconds.
Dip each ice-cream ball in the chocolate and return to the baking plate.
Return the chocolate ice-cream balls to the freezer to harden. Leave in the freezer until you are ready to serve.
Boil the water, sugar, salt and sunflower oil in a saucepan on low heat. Add the flour and vanilla essence when the sugar mixture starts to bubble.
Stir well until the dough start to form a ball that pulls away from the sides of the saucepan.
Set aside to cool. Heat the oil until it starts to bubble, approximately 180°C.
Place the cooled dough in a decorating spout with a round head. Make circles with the dough on baking paper. Make a small circle that becomes larger until it consists of four or five circles, approximately 7 cm x 7 cm.
Fry one by one until golden brown. Drain on kitchen paper.
Mix the sugar and cinnamon. Dip the circles in the mixture until well covered. The circles must still be warm when served.
Place a chocolate ice-cream ball in the middle of a circle and cover with another circle.