Sencha Berry Fritters, Sake Anglaise Dip

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Ingredients:


Fritters:


60ml Milk

2 tbsp Cherry Sencha Tea Leaves (or any tea)

1 Egg

120g Plain Flour

65g Golden Caster Sugar

1 ½ tsp Baking Powder

1/8 tsp Fine Salt

100g Blueberries & Cherries, cherries stoned and chopped


Flavourless oil for Deep Frying

Icing Sugar to dust

Dip:


350ml Whole Milk

3 Egg Yolks

30g Golden Caster Sugar

1 Vanilla Pod, seeds scraoed

25ml Sakè

Method:


1. Begin with the batter. Mix the milk with the tea and gently heat to infuse. Allow to cool to room temperature then strain into a jug.

2. Whisk the flour, sugar, baking powder and salt in a bowl, add the infused milk and egg and whisk until you have a thick batter. Fold through the fruit, cover and pop in the fridge for an hour for the flour to hydrate (this can be made 4 hours ahead).

3. Meanwhile, make the anglaise. Add the milk and vanilla seeds/ pod to a small pan and heat until warm.

4. Carefully mix the egg yolks with the sugar, taking care not to incorporate any air, in a medium sized bowl.

5. Add a spoonful of the warm milk to temper the eggs then pour the whole mixture back into the pan. Heat over a very low heat, stirring with a wooden spoon until the mixture coats the back of the spoon (overheating will cause your eggs to scramble).

6. Strain through a sieve, cover the surface with cling film and chill in the fridge.

7. When ready, fill a pan no more than 2/3 full of oil and heat to 180C. Spoon mounds of batter into the hot oil and fry for 2-3 minutes in batches, until golden and crisp.

8. Drain, dredge with icing sugar and serve with the dip. Burnt fingertips make these taste even better!