Time: 15 minutes
Ingredients:2 shots espresso
2 scoops vanilla ice cream
Pour the hot espresso into two large shot glasses before topping each glass with a scoop of ice cream.
Tempting tempura oystersServes: 2
Time: 35 – 40 minutes
6 fresh oysters
Dipping sauce:30ml dark soy sauce
30ml fresh lemon juice
Tomato chutney:250g tomato, diced
1 onion, finely diced
Tempura batter:Oil for deep-frying
30g corn flour
Small pinch salt
10ml toasted sesame seeds
120ml ice cold soda water
100g glass noodles, cooked according to packet instructions
Lime wedges to serve
- Open all the oysters and pour off the liquid. Carefully cut the meat out of the shells, rinse and retain the shells for serving.
- Mix together the ingredients for the dipping sauce and pour into two dipping saucers.
- Mix all the tomato chutney ingredients together, heat in a pot on a low heat, and cook for 10 to 15 minutes or until thick and sticky. Leave to cool.
- Heat some oil for deep-frying to 190°C.
- Make the batter by sifting the corn flour, flour and salt into a mixing bowl. Stir in the sesame seeds, then stir in the ice cold soda water until only just mixed in but still a bit lumpy.
- Dip the oysters into the batter, dropping them into the hot oil one at a time. Fry for about a minute until crisp and golden. Lift out and drain on kitchen paper.
- Return the oysters to their cleaned shells, top each with a spoonful of tomato chutney and arrange them on a bed of glass noodles tossed with a bit of the dipping sauce. Serve with lime wedges and extra dipping sauce.
White chocolate bavaroisServes: 2
Time: 30 minutes + setting
Ingredients:7ml gelatine (with 20ml water)
2 egg yolks
30g castor sugar
50g white chocolate, melted
30g chocolate ganache
- Sponge the gelatine (put it in a small bowl with the water). Meanwhile in a saucepan on the stove, heat the milk until it simmers.
- Beat the yolks and castor sugar together until light in colour before very slowly adding the milk to egg mixture.
- Return to the heat and stir until thickened. Remove from the heat and add the sponged gelatine, while separately adding the white chocolate to the custard. Allow to cool.
- Beat the cream to a stiff peak and fold it into the cooled custard.
- Pour into moulds (or ramekins) and leave to set in the fridge.
- To remove from the mould cut around the edge with a knife, dip the mould into hot water for a few seconds to loosen the edges. Turn mould over and tap on the side and the bavarois will be released. Shake from side to side if it doesn’t come out.
- Melt the chocolate ganache and drizzle over the dessert.