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Categories:
sugar water heavy cream unsalted butter maple syrup dark rum cake flour baking soda salt cold water peanut oil mangoes confectioners coconut ice cream
Viewed: 108 - Published at: 9 years agoIngredients
- 2 cups sugar
- 2 tablespoons water
- 1 1/4 cups heavy cream
- 1 tablespoon unsalted butter
- 1/4 cup maple syrup
- 2 tablespoons dark rum
- 2 1/4 cups cake flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups cold water
- Peanut oil for frying
- 8 apricots, mangoes or peaches, or 1 pineapple
- Confectioners' sugar
- Coconut ice cream or sherbet
- Mint for garnish
Method
- To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting.
- Whisk in three-quarters of a cup of the heavy cream and the butter.
- Add the maple syrup, the rum and the rest of the cream.
- Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens.
- Refrigerate it until you are ready to use it.
- You might have to stir it over heat before serving to remove any crystallization.
- For the tempura, combine the flour, baking soda and salt with the water, whisking together.
- Pass the mixture through a sieve.
- Heat the peanut oil in a deep fryer to 375 degrees.
- Halve each apricot and then cut each half into three slices.
- (If other fruit is used, cut into pieces of approximately the same size.)
- Dip each apricot slice in the tempura batter and deep-fry.
- Drain and sprinkle with confectioners' sugar.
- Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet.
- Decorate with fresh mint.
