Fried Ice-cream with Highbank Orchard Syrup Sauce
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”1249″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1486472010348{margin-bottom: 20px !important;}”] [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] 250 grams caster sugar 175 grams light brown sugar 125 grams butter Highbank Orchard Syrup 350 mls. of cream sugarless crepe egg yolk [/vc_column_text][vc_empty_space height=”10px”][/vc_column][vc_column width=”2/3″][dt_fancy_title title=”Instructions” title_align=”left” […]
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