Toffee fruits with raspberry coulis

Yield: 6 servings

Measure Ingredient
225 grams Raspberries
115 grams Plain flour
1 tablespoon Cornflour
1 \N Egg white
3 tablespoons Water; (3 to 4)
175 grams Caster sugar
2 tablespoons Sesame seeds
\N \N Vegetable oil for deep frying
2 \N Bananas; peeled
2 \N Apples; peeled and cored
1 small Pineapple; peeled


Raspberry coulis:

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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