Fried bun

Tonka ice-cream and caramelsauce

100YEARS Ambassador Gert De Mangeleer

Gert De Mangeleer

Hertog Jan *** Restaurant Group


For 10 servings

Fried bun

10 Gua Bao buns

Caramel sauce

Tonka Ice Cream

800 g Debic Cream 35%

1 kg of whole milk

10 g tonka bean

400 g of egg yolk

400g sugar


50 g of beads crackling

50 g raftisnow


Fried bun

Let the bun slowly thawing.

Cut lengthwise in half and store in the refrigerator.

Fry the bun at 170 ° C for 1 minute on each side.

Drain on paper towels.

Chef's tip: Gua Boa are white, steamed buns, available in Asian specialty stores

Caramel sauce

Let the sugar caramelize slowly until golden brown in a saucepan.

Preheat Debic Room 35%, and carefully pour the caramelized sugar.

Loskoken simmer until all the sugar has dissolved.

Pass through a fine sieve and let cool in cooling.

Store in a squeeze bottle.

Tonka Ice Cream

Bring Debic Room 35%, milk and grated tonka bean together to boil.

Prepare an airy ruban with the egg yolks and sugar.

Ruban add to the cream mixture and heated to 85 ° C.

Mix the whole with the hand-held blender and pass through a sieve.

Let cool.

Turn the composition into the ice cream machine.


Dress the caramel sauce in a deep plate.

Arrange the bottom of the bun on, topped the crackling pearls.

Place a quenelle of ice cream tonka

Finishing touch

Sprinkle the top of the bun with raftisnow and then place on ice.