Title: Toffee Fruits with Raspberry Coulis
Categories: Turner’s, Tour, Of, Hong, Kong
Yield: 6 servings
225 g Raspberries
115 g Plain flour
1 tb Cornflour
1 Egg white
3 tb Water; (3 to 4)
175 g Caster sugar
2 tb Sesame seeds
Vegetable oil for deep
2 Bananas; peeled
2 Apples; peeled and cored
1 sm Pineapple; peeled
Place raspberries in a blender with 1 tablespoon of water and blitz until
smooth, then pass the puree through a sieve to remove all the seeds.
Sieve the flour and cornflour into a bowl and stir in the egg white and
enough water to make a thick batter.
Place caster sugar in a pan, add enough water to cover and heat gently
until sugar dissolves. Increase the heat and cook until syrup turns a
golden caramel colour, then immediately remove from the heat. Add sesame
seeds to the caramel colour, then immediately remove from the heat. Add
sesame seeds to the caramel and stir. Keep the caramel warm over a very low
heat – do not allow to darken further in colour.
Fill a deep pan one third full with vegetable oil and heat. Cut the
pineapple lengthways into wedges about 2cm thick then remove the core. Cut
the bananas and apples into chunks. Lightly dust the prepared fruit in
flour, then dip in the batter to coat. Deep fry a few pieces of fruit at a
time until golden brown. Remove fruit from the oil and drain on kitchen
paper. Repeat until all fruit is cooked.
Check the caramel – if it is too thick, carefully add a little hot water
and warm through and thin slightly.
Using chopsticks, or by spearing the fruit on the end of a fork or skewer,
dip one piece of fruit at a time into the caramel and turn to coat. Remove
from the caramel and immediately drop into a large bowl of iced water to
harden. Repeat until all the fruit has been coated in caramel.
Arrange fruit on a large serving plate, dust with icing sugar and drizzle
over the raspberry coulis.
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