Baked Ice Cream on a Salad of Dried Fruits

(about half an hour):

Put vanilla ice cream balls in the freezer for one night*.

Dissolve brown sugar, add cranberries, extinguish with cranberry juice**, reduce slightly and set aside. Remove peel from oranges, cut into slices and arrange overlapping on flat plate.

Mix peeled and finely diced ginger with orange sugar, cranberry juice, cardamom, cinnamon, gingerbread spice and the pulp of a vanilla pod. Marinate the dried fruit with it.

Pass the ice-cream balls through beaten egg and turn them in coconut to the other side. Repeat the process three times and then fry in oil at 180 °C until golden brown and dry on kitchen paper.

Form the marinated dried fruit next to the orange slices, place the baked ice cream ball on top and cover with fresh cranberries. Garnish with mint croissants.

(* baste, **= freeze – note by the creator of the recipe).

Our tip: It is best to use fresh herbs for a particularly good flavor!

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