Mango tempura with citrus sabayon

Preparation – 20 minutes

Squeeze the juice from 1 orange. Grate the zest of the lime. Mix the orange juice with the lime zest, honey, Licor 43, fresh mint leaves, cardamom, cloves and cinnamon, in a small saucepan.

Heat the pan over a low heat for 10 to 15 minutes. Then let everything cool slightly and strain the mixture through a sieve. Use a sharp knife to remove the peel of the second orange; first slice off the top and bottom and then, from top to bottom, cut away the rest of the peel and as much white pith as possible. Then cut away the segments between the membranes.

Mix the tempura flour with the carbonated water to make a quick, simple tempura batter

The carbonated water makes small bubbles in the batter, which will expand when it comes into contact with the hot oil. This gives an extra crispy crust. Peel the mango and cut it into bite-sized pieces.  

Finishing the mango tempura with citrus sabayon – 15 minutes

Make a bain marie to create the sauce you can see in the photos. This is a saucepan holding a layer of water with a bowl sitting on top; the steam from the water will gently cook the sauce in the bowl.

This sauce is called sabayon. Add the orange juice mixture, along with the egg yolks, to the bowl on the pan and start stirring. Keep stirring, with a whisk, until an foamy sauce forms.

Take care not to overheat the mixture as this will cause the egg yolks to scramble and form lumps. Heat the oil to a temperature of 180 degrees Celsius.

Use a wooden skewer to dip the mango pieces in the tempura batter; the mango should be completely coated with the batter. Carefully place the mango pieces directly into the hot oil.

Fry the mango pieces for 2 to 3 minutes, until golden brown. Divide the grapefruit and orange segments between your serving plates.

Scatter the fried mango pieces over the plates, pour over the sabayon, and serve immediately. Enjoy!