Turrones de Manila, Vanilla Gelato Spazzacamino
- 8 pcs saba
- 10 pcs lumpia wrapper (rectangular springroll wrappers, quartered)
- 1 ½ cups langka (fresh or bottled jackfruit (sliced into 1/4 –inch strips)
- 2 tbsp MAYA All-Purpose Flour or MAYA Cornstarch (dissolved in 1/4 cup water)
- oil for deep-frying
- 1 ½ cups white sugar
- 1/2 gal vanilla ice cream
- dash whiskey
- coffee powder for dusting gelato
- Peel and slice each banana, lengthwise into 6 strips.
- On each piece of the cut spring roll wrapper, arrange 1 banana strip with 1 or 2 strips of jackfruit on one side. Roll into small cylinders and seal the end of the wrapper with a little flour or cornstarch dissolved in water.
- In a preheated pot with oil, deep-fry rolls over medium heat, tossing continuously while sprinkling with the sugar, a little at a time. This will coat each roll with caramelized sugar.
- Place cooked turron on a tray rack to drain excess oil and to cool. To prevent pieces from sticking together, allow some space between the pieces.
- Serve with Vanilla Gelato spiked with Whisky and Coffee Powder.
