A Special Dinner for Two
A twist on traditional aphrodisiacs, guaranteed to get your taste buds flowing.
1. Tempting Tempura Oysters
Time: 35 - 40 minutes
- 6 fresh oysters
- 30ml dark soy sauce
- 10ml honey
- 30ml fresh lemon juice
- 250g tomato, diced
- 1 onion, finely diced
- 30ml vinegar
- 20ml sugar
- Oil for deep-frying
- 30g corn flour
- 30g flour
- Small pinch salt
- 10ml toasted sesame seeds
- 120ml ice cold soda water
- 100g glass noodles, cooked according to packet instructions
- 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. Put 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 extra dipping sauce.
2. White chocolate bavarois
Time: 30 minutes + setting
- 7ml gelatin (with 20ml water)
- 250ml milk
- 2 egg yolks
- 30g white sugar
- 50g white chocolate, melted
- 40ml cream
- 30g chocolate ganache
- Sponge the gelatin (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 white sugar together until light in color 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 gelatin, 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.
Time: 15 minutes
- 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.