Corn Tostadas with Sweetcorn Ice Cream and Summer Berry Salsa

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

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