BE THE CHANGE YOU WISH TO SEE IN THE WORLD. Its starts with you….
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!
