Corn Tostadas with Sweetcorn Ice Cream and Summer Berry Salsa

Name: Corn Tostadas with Sweetcorn Ice Cream and Summer Berry Salsa
Cuisine: Mexican
Ingredients: Sweetcorn Ice Cream; 50 g (2 oz) cornflakes; 50 g (2 oz) each strawberries, raspberries and blackberries; 2 tablespoons golden syrup; 1 tablespoon caster sugar; ½ teaspoon ground ginger; 50 g (2 oz) unsalted butter; 50 g (2 oz) caster sugar; 1 cm (½ in) piece of fresh ginger, finely diced; 1 tablespoon chopped fresh mint; 5 tablespoons tequila; 25 g (1 oz) white chocolate shavings; 50 g (2 oz) plain flour

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter
50 g (2

Americas
Mexico
Dessert
Vegetarian
Summer

Method

A fun play on Mexican tacos, made with cornflakes and filled with a delicate sweetcorn ice cream and a tequila and summer fruit salsa.

Preheat the oven to 180°C/350°F/gas mark 4. For the tacos, melt the butter, sugar and syrup in a pan over a low heat. Remove from the heat and