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Mexican Vanilla Ice Cream and Gofre Dessert
Gofres are Mexican waffles and you will need an electric pizzella maker to make these. You will also need a couple of three and a half inch ramekins and a couple of two and a half inch ramekins to mold the gofres into shape.
If you do not have any of this, you can buy gofres or wafer cups and use those instead. These gofre cups keep for up to three days in an airtight container at room temperature. When you are molding the gofres into cups, you need to work quickly because they do not stay flexible for long. You can mold two at once, while you are cooking more gofres.
The sweet cherries, tart-flavored physalis, and creamy vanilla ice cream finishes this dessert off in style and this is an elegant looking dessert as well as a very tasty one. Physalis, which is also called cape gooseberry, is a decorative fruit and it is nice to garnish desserts like this delicious Mexican dessert recipe. Spun sugar looks good and it is not hard to make. It is just a combination of water and sugar.
Mexican Gofres with Cherries and Spun Sugar
Ingredients -
1 can cherry pie filling
6 scoops vanilla ice cream
6 physalis (cape gooseberries), for garnish
For the Spun Sugar:
5 oz white sugar
½ pint warm water
Vegetable oil, as needed
For the Gofres:
½ cup all purpose flour
½ cup water
3 tablespoons powdered milk
⅓ cup powdered sugar
⅛ teaspoon vanilla extract
½ tablespoon beaten egg white
1 ½ tablespoons vegetable oil
Preparation:
Combine the gofres ingredients in a blender for a minute or until smooth, on a low speed.
Cover the batter and chill it for an hour in the refrigerator.
Heat up a pizzella maker and brush oil over the top and bottom.
Pour some batter into it and spread it with the back of a wooden spoon to cover the molds. Close the cover and cook the gofre for a minute and a half or until golden brown. Peel the pizzella out and fit it into a big ramekin, then put a small ramekin on top.
Repeat to make the rest of the gofre cups.
Each one takes about 2 minutes to set.
Make the spun sugar by adding the sugar and water to a heavy pan. Brush the sides of the pan with a wet pastry brush to get rid of any sugar crystals stuck there.
Warm the mixture gently, stirring it with a wooden spoon. When the sugar has all dissolved, turn the heat up and boil it until the sugar caramelizes.
Dip the pan into cold water to stop the caramel from cooking and let it stand for a few minutes.
Dip 2 forks in the caramel, shaking them back and forth over the handle of a wooden spoon. Gather the spun sugar up and form it into 6 tube shapes.
Divide the cherry pie filling between 6 serving plates and put a gofre cup on top.
Add a scoop of vanilla ice cream, a spun sugar tube and garnish each one with a physalis.
(Serves 6)
Photo Description:
This is a very impressive looking Mexican dessert recipe and it is suited for dinner parties or special occasions. The sweetness of the cherries and ice cream contrasts very well with the tart flavor of the physalis and the crunch of the gofres is wonderful with the vanilla ice cream. For an extra special touch, warm the cherry pie filling up so you can have a hot and cold contrast as well as the flavor contrasts. This delicious Mexican inspired dessert is not difficult to make and it is the ideal dessert if you want to serve something really impressive, which tastes every bit as good as it does looks.
