Fig and strawberry tempura with lemon verbena crème brûlée and strawberry sauce Archive
Fig and strawberry tempura with lemon verbena crème brûlée and strawberry sauce—creamy, crisp, and infused with fresh flavors. Perfect vegetarian treat by James Martin.
Ingredients
- vegetable oil, for deep-frying
- 50g/2oz plain flour
- 50g/2oz cornflour
- pinch salt
- 75-110ml/3-4fl oz ginger ale
- 4 figs, halved lengthways
- 75-110ml/3-4fl oz sparkling water
- 12 strawberries
- 125ml/4½fl oz milk
- 3 sprigs fresh lemon verbena
- 5 free-range egg yolks
- 75g/3oz caster sugar
- 375ml/13fl oz double cream
- 25g/1oz demerara sugar
- 250g/9oz strawberries, hulled and chopped
- 1-2 tbsp icing sugar
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