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Glacé Buddha’s hands

2 small or 1 large Buddha’s hands
750g sugar
500g water
1 orange, finely grated rind and strained juice

Wash the Buddha’s hands and slice them finely on a mandolin. Blanche the slices by dipping them into in boiling water. Count to 10 and immediately refresh them under cold running water.
Bring the sugar, water, rind and juice to the boil, skim the surface and continue to cook until the syrup starts to thicken.
Stir through the blanched Buddha’s hands and cook gently until they go translucent. Takes about 10 to 20 minutes depending on how ripe they are and you may need to add a little extra water.
Strain off the syrup it will be used for the ice cream.