Figs In Coconut Batter With Currant Sauce

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Ingrediënten

  • 16 Fresh figs
  • ¾ cup Simple syrup
  • ⅓ cup 8 cl Crème de cassis
  • Clarified butter or oil for frying

For the Coconut Batter

  • 2⅔ cups 300 g Flour
  • Dash of salt
  • 2 tbsp 3 cl Oil
  • 3 Egg yolks
  • ⅔ cup 200 ml White wine
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • 3 oz 80 g Coconut flakes

For the Currant Sauce

  • 7 tbsp 100 g Granulated sugar
  • 7 tbsp 10 cl Crème de cassis
  • ¾ cup 200 ml Redcurrant juice
  • 7 tbsp 100 ml Red wine
  • 2 tbsp 20 g Cornstarch

Garnish Recommendation:

Instructies

  • Blanch the figs and shock in ice water.
  • Peel and poke several times with a fork.
  • Mix together the crème de cassis and simple syrup and pour over the figs.
  • Let marinate for several hours.
  • For the batter, mix flour, salt, oil, white wine, and egg yolks.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold the egg whites and coconut flakes into the egg yolks.
  • Heat a good amount of oil in a deep pan.
  • Let the figs drain well, dip them in the batter (works best on a toothpick) and fry in the hot oil for 6–8 minutes, until golden brown.
  • Let drain on paper towels.
  • For the currant sauce, caramelize sugar in a pan.
  • Pour in crème de cassis, redcurrant juice, and red wine.
  • Let boil.
  • Mix in cornstarch with a bit of water to thicken the sauce.
  • Pour the sauce onto a dish and place the figs on top.
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Recipe Category Dessert / Fruit
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