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Prune and chocolate tempura with muscatel icecream


  • Ingredients

  • Beer batter

  • Balsamic Sauce


  • Ingredients:

  • 1.

    Fill the prune with chocolate buttons.

  • 2.

    Dip in beer batter and deep fry for 2-3 minutes at 180°C.

  • 3.

    Remove and drain on kitchen paper, the toss through cinnamon sugar.

  • 4.

    To serve: Place the tempura prune on plate.

  • 5.

    Place the raspberries around the prune and drizzle with the balsamic sauce.

  • 6.

    Finish with a scoop of ice-cream and garnish with baby basil.

  • Beer batter:

  • 1.

    Heat the beer and yeast to blood temperature.

  • 2.

    Using your hand, work the beer into the flour making sure no lumps form.

  • 3.

    Cover with cling film.

  • 4.

    Rest for at least 45 minutes so the batter can rise.

  • Balsamic Sauce:

  • 1.

    Put balsamic vinegar and Tokay into a saucepan and reduce all to 50g.

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» Top Wine Matches For This Recipe

Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Prune and chocolate tempura with muscatel icecream.


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