Tempura flowering sprouts with a blue cheese dip

Tempura flowering sprouts with a blue cheese dipIngredients

For the tempura flowering sprouts

  • 16 flowering sprouts
  • 100g corn flour
  • 150g plain flour
  • 10g baking powder
  • Cold sparkling water

For the blue cheese dip

  • 120g blue cheese
  • 100g crème fraîche
  • 50g mayonnaise
  • 50g double cream

Method

For the tempura batter

  1. Mix all the flours together.
  2. Adding the cold sparkling water and mixing until a paste has been formed.
  3. A good way to check if the batter is thick enough is too see if it coats your finger.

For the tempura flowering sprouts

  1. Clean off any excess outer leaves of the flowering sprouts.
  2. Make sure they have been washed and dried well.
  3. Taking the flower, dip into the tempura batter and then into the fryer which has been heated to 180⁰C and allow them to crisp up.
  4. Once they are nice and crispy, remove from the fryer and drain on some paper towel to get rid of any excess oil.
  5. Season with salt, garnish with red amaranth and serve with a blue cheese dip.

For the blue cheese dip

  1. Using the kitchen aid with the beater attachment, blend everything together until smooth.