Figs In Coconut Batter With Currant Sauce
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:
- fresh strawberries
- vanilla ice cream
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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