Tropical Tornado Recipe
Make your palate fall in love with this Tropical Tornado recipe. Fruits is the main ingredient in this Tropical Tornado. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. You owe me a thanks for sharing this recipe.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
For the lemon ice-cream
8 teacups cold milk, juice of 3 lemons
4 tablespoons lemon squash
350 grams (12 oz.) fresh cream
3/4 teacup sugar (approx.)
For the orange sherbet
1 teacup orange squash, juice of 1 lemon
1 tablespoon powdered sugar (approx.)
2 tablespoons fresh cream
For the praline
3/4 teacup almonds or cashewnuts
3/4 to 1 teacup sugar
For serving - 1 small can (450 grams) pineapple slices
100 grams (4 oz.) fresh sweetened cream
Directions
For the lemon ice-cream
1. Mix all ingredients and prepare ice-cream in a churner.
2. Store in the freezer compartment of a refrigerator.
For the orange sherbet
1. Mix all the ingredients, add 2 teacups of water and put to set in ice cube trays of a refrigerator.
2. When set, break up the sherbet.
For the praline
1. Melt the sugar in a heavy saucepan, add the nuts and cook on a slow flame until rich brown in colour.
2. Spread the mixture on a tin.
3. When cold, powder coarsely.
4. Store in an air-tight jar.
How to serve
Chop the pineapple pieces very finely.
In each serving cup or plate, put 2 scoops of the lemon ice-cream, top with a little orange sherbet, sprinkle a little praline powder and a little chopped pineapple. Put some fresh cream on top and serve.
1. Mix all ingredients and prepare ice-cream in a churner.
2. Store in the freezer compartment of a refrigerator.
For the orange sherbet
1. Mix all the ingredients, add 2 teacups of water and put to set in ice cube trays of a refrigerator.
2. When set, break up the sherbet.
For the praline
1. Melt the sugar in a heavy saucepan, add the nuts and cook on a slow flame until rich brown in colour.
2. Spread the mixture on a tin.
3. When cold, powder coarsely.
4. Store in an air-tight jar.
How to serve
Chop the pineapple pieces very finely.
In each serving cup or plate, put 2 scoops of the lemon ice-cream, top with a little orange sherbet, sprinkle a little praline powder and a little chopped pineapple. Put some fresh cream on top and serve.
