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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Plum and custard fritters


These fritters need to be served straightaway, while the custard is warm and oozy. They're a self-contained fruit and custard parcel - all that's needed to finish them is a light dusting of icing sugar.

You'll need

For deep-frying: vegetable oil 180 gm plain flour 2 tsp caster sugar 2 eggs, separated 180 ml beer, at room temperature (lager or wheat beer ideally) 60 gm unsalted butter, melted 4 medium plums, halved and stones removed To serve: icing sugar   Vanilla custard 600 ml milk 1 vanilla bean, split lengthways 140 gm caster sugar 120 gm plain flour 60 gm butter, diced 90 gm egg yolk (about 5 yolks)

Method

  • 01
  • For vanilla custard, bring milk, vanilla bean and 40gm of sugar to the boil in a saucepan over medium-high heat. Place flour, butter and remaining sugar in a bowl and, using fingertips, rub mixture together until it resembles coarse breadcrumbs. Whisk in milk mixture until smooth, return to pan and continue stirring mixture over low-medium heat until thick and flour cooks out (5-6 minutes). Remove from heat, discard vanilla bean, then whisk in yolks, cover directly with plastic wrap and refrigerate until cold.
  • 02
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 170C. In a large bowl combine flour and sugar, make a well in centre, add yolks and beer and whisk to combine, then stir in butter. In a separate bowl whisk eggwhites to soft peaks and gently fold into batter.
  • 03
  • Mould custard around each plum half, dip into batter and deep-fry in batches, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot dusted with icing sugar.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet wine made from dried grapes, such a passito.

Featured in

Mar 2014

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