Thursday, May 23, 2002
Bite with Belkys: Tempura Ice Cream
The Chef: Willy Popowski
1104 Lincoln Rd.
Miami Beach, FL
The Dish: Tempura Ice Cream
1 pound cake loaf
2 scoops vanilla ice cream (or your favorite flavor)
Japanese bread crumbs
Freeze the pound cake. Cut off all outside part of the cake leaving only white fluffy cake.
Cut off 2 inches off the end of the cake. Cut cut that piece into 1/4 inch slices. Then cut those pieces in half. Now cut remaining pound cake lengthwise into 1/4 inch slices.
Place sheet of clear wrap on work area. Place long piece on wrap, place 2 scoops of ice cream on pound cake, place one small piece on each side of ice cream and roll tight in the clear wrap and place in the freezer for at least 2 hours.
Mix tempura flour with cold water to make tempura batter. It should be like a pancake batter consistency. Unwrap the pound cake, roll it in tempura flour, then dip it in tempura batter, then roll it in japanese bread crumbs and deep fry on high for no more than 20 seconds. Fry it just so the bread crumbs get some color.
Drain on a paper towel. Slice into three equal sections. Serve with fresh fruit, chocolate sauce, and powdered sugar.