Selection of strawberries, blueberries, peaches, plums, finger bananas and mango
Ingredients:
For the honey foam:
- 170 grams clover or pumpkin honey (6 ounces)
- 4 egg yolks
- Pinch of salt
- 450 millilitres heavy cream (nearly 2 cups)
For the batter:
- 85 grams flour (3 ounces)
- Small pinch salt
- 1 ½ teaspoons sugar (7 millilitres)
- 1 egg, separated
- 4 tablespoons room temperature milk (60 millilitres)
- 30 grams melted butter (1 ounce)
- Vegetable oil for frying
Method:
Preparation time is 30 minutes, 1 hour for the batter to sit
Sift the flour into a bowl and add the salt and sugar. Add the egg yolk to the middle of the flour. Mix well and then slowly pour in the milk. Mix until the batter is smooth. Add the melted butter and just enough water that the consistency is that of thick cream. Leave to stand for one hour. Just before using, beat the egg whites to firm peaks and fold in to the batter.
Put the honey with the egg yolks and the salt over a slowly simmering Bain Marie, stirring until the mixture forms thick ribbons. Remove it from the heat and once it has cooled slightly, beat the cream using a hand mixer and fold it in to the egg and honey mixture.
Dip the fruit in the batter and drop it in to the oil to fry until crisp and golden. Remove and drain on kitchen paper. Serve with the honey foam and any fruit puree.