Chill the vanilla ice cream balls in the freezer for 1 hour. Crumble the corn flakes and sprinkle them on a large plate. Take the chilled ice cream scoops out of the freezer.
Separate the egg whites from the yolks and place in a soup plate. First soak the ice cream balls in the egg white, then roll them in the corn flake crumbs until each ball is completely covered with corn flakes. Return to the freezer for 2 hours.
Heat the oil in a saucepan until it is almost boiling. Briefly add the frozen ice cream scoops to the boiling oil with a slotted spoon until the cornflakes turn golden brown. Arrange immediately on a serving plate and serve with a currant and raspberry sauce.
For the sauce:
Bring the berries to the boil with 2-3 tablespoons of water until a sauce is formed and sweeten with 1-2 tablespoons of sugar.
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