I know that being Scottish most people think we will merrily deep fry almost anything. We munch on deep-fried Mars bars regularly, right? Nope. Don't get me wrong, I love a little bit of deep fried goodness from time to time, but only when it adds something. Only when it makes sense. Only when it's appropriate and frankly only when it's worth the effort. Just reading the recipe for deep-fried ice cream parcels, or Petits Paquets en Surprise, I can't say I'm convinced. Fanny has won me round before though, perhaps I am just feeling uncharacteristically negative and in need of a wallop with the back of Fannys spatula.
Everything is frozen with this recipe. Fannys beloved pancakes have been nestling in the deep freeze wrapped and stacked just as they were in the fridge. They only need to come to room temperature before being used. Proper Chefs always do this. Fanny cannot imagine them attempting to make 'Crêpe Suzette' or indeed 'Crêpe This That or the Other' (which perhaps features in a future part) during the limited hours of restaurant service if they hadn't. Imagine if they'd put deep-fried ice cream pancake parcels on their menu and had to begin an order by freshly making some pancakes? Bonkers. Preparation is key.
Fanny uses a block of ice cream, which must be cut into portions and then returned to the deep freeze until 'rock hard'. I was pleasantly surprised to see that supermarkets still sold these nostalgic bricks from my childhood, and in Neapolitan too! Clearly I'm not on Fannys wavelength here though, I just wanted to slice it up and eat it, perhaps with a wafer or two. Maybe some Ice Magic if I was feeling fancy, but Fanny had other ideas. She wraps the rock hard wedge in a pancake, folding it up like a parcel before dredging it through beaten egg and rolling it carefully in ground almonds.
Fanny at this point drops it straight into smoking hot oil, but I could feel my package was a little bit squidgy, so I popped it back into the freezer to firm up. Limp packages will never do. While I wait for it to harden I canelle some oranges, which Fanny recommends as the garnish, making pretty flowers. There is no escape though, with my oil bubbling and my package rock hard I fire it in until it becomes golden brown. Fanny presents it just as it is, with the orange canelles and suggests that I do too. She does not cut one open. I do and unsurprisingly molten ice cream runs free. I'm left with a slightly empty creamy package that is partly crunchy and partly sludgy. I think they might've been successful with another filling, just not ice cream. Ice cream doesn't need to be deep-fried, does it? It's bonkers!