Prune and chocolate tempura with muscatel icecream

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.