tmedia
Main content

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

LifestyleFOOD.com.au

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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings