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http://www.lifestylefood.com.au/recipes/802/prune-and-chocolate-tempura-with-muscatel-icecream

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Prune and chocolate tempura with muscatel icecream

Ingredients

  • Ingredients

  • 18 prunes

  • 30 g chocolate buttons

  • basil for garnish - optional

  • 140 g beer batter

  • 200 g muscatels ice cream - or substitute with caramel ice cream

  • 50 g cinnamon sugar

  • 24 raspberries

  • 30 ml balsamic sauce

  • Beer batter

  • 85 g beer light

  • 7 g yeast

  • 55 g flour

  • Balsamic Sauce

  • 50 g balsamic vinegar

  • 250 ml tokay (dessert wine)

Method

  • 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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