BRIE TEMPURA with plau sauce, pickled beetroot, toasted almonds and shichimi togarashi.

Ingredients-

1. 400g brie

2. 100g flour

3.1egg

4.1beetroot

5.12-14 orange segments

6.1tbsp plum sauce

7. 20g toasted almond flakes

8.200ml cold water

9.50g rock salt

Method-

·       To make the tempura batter, mix flour, egg and cold water.

·       Wash the beetroot and wrap it in silver foil along with rock salt and bake for an hour at 150 degree centigrade’s. Take it out of the oven and allow it to cool. Peel the skin and cut into small dices.

·       Cut the brie into 14-16 small triangles.

·       Heat oil in a fryer at moderate temperature, dip the brie into the tempura batter, remove the excess batter and fry until light brown.

·       Assemble the brie along with the roasted beetroot, orange segment and plum sauce. Sprinkle with almonds and schism.

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