Cooking

Slowly Cooked Tapioca with Vanilla and Bananas in Dark Rum

posted: 06/30/10

Take Home Chef, Episode 70: Heidi's Menu

INGREDIENTS

FOR THE MASCARPONE DIP:

  • 8 ounces/226 g mascarpone cheese
  • 2 tablespoons/30 ml fresh lime juice
  • 2 tablespoons/25 g granulated sugar
  • 2 teaspoons/less than 5 g lime zest
  • 1/4 red jalapeno chili, seeded, finely diced
  • FOR THE STRAWBERRIES:
  • Vegetable oil, for deep-frying
  • 3/4 cup/90 g plus 2 tablespoons/15 g all purpose flour
  • 4 tablespoons/50 g granulated sugar
  • 2/3 cup/140 ml cold water
  • 2 ounces/55 g crushed ice
  • 1 pound/454 g fresh large strawberries, hulled and cut in half
  • Fresh mint sprigs, for garnish

PREPARATION:

TO MAKE THE MASCARPONE DIP:

  1. Stir all the ingredients in a bowl until smooth. Set aside.

TO MAKE THE BATTER:

  1. Add enough oil to a heavy based large saucepan to reach a depth of 4 inches/10 cm. Heat the oil over medium to high heat to 375?F/190?C. Gently mix 3/4 cup/90 g of flour, 2 tablespoons/25 g sugar, the cold water and ice in a large bowl to until moistened, being careful not to overwork the batter.
  2. Toss the strawberries in a large bowl with the remaining 2 tablespoons/15 g of flour to coat. Working in batches, dip the strawberries in the batter then slowly add them to the hot oil.
  3. Deep fry the strawberries for 1 to 2 minutes or until they are pale golden and crispy. Using a slotted spoon, transfer the tempura strawberries to a paper towel-lined bowl to absorb any excess oil. Sprinkle the hot tempura strawberries with the remaining 2 tablespoons/25 g of sugar.
  4. Arrange the tempura strawberries on a platter, garnish with mint sprigs and serve immediately with the mascarpone dip.
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