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Fig and Strawberry Tempura with Lemon Verbena Crème Brûlée and Strawberry Sauce

Deep-fried tempura figs and strawberries served alongside a creamy lemon verbena custard and a fresh strawberry coulis.

VegetarianDessertFruitSummerTempura
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
51.2g
per serving
204.8 g total
Fat
74.6g
per serving
298.5 g total
Protein
8.6g
per serving
34.2 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Cornflour
for fig tempura
25
g
Cornflour
for strawberry tempura
75
g
Caster Sugar
25
g
Demerara Sugar
for caramelisation
1.5
tbsp
Icing Sugar
Dairy
125
ml
Milk
5
piece
Egg Yolks
free-range
375
ml
Double Cream
Fruits
4
piece
Figs
halved lengthways
12
piece
Strawberries
250
g
Strawberries
hulled and chopped
GrainsCereals
25
g
Plain Flour
for fig tempura
25
g
Plain Flour
for strawberry tempura
Liquids
90
ml
Ginger Ale
90
ml
Sparkling Water
NutsSeeds
1
pinch
Salt
for fig tempura
1
pinch
Salt
for strawberry tempura
3
sprig
Lemon Verbena
fresh
OilsFats
500
ml
Vegetable Oil
for deep-frying

Method

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