Deep Fried Raspberries In Riesling Batter With Cinnamon Chocolate Mousse

Deep Fried Raspberries
250gm’s Frozen Raspberries
500ml’s Canola Oil for frying
Plain Flour to Dust
Riesling Batter
1 Egg,lightly beaten
1 Cup Riesling
1 Cup Plain Flour
1 Cup cornflour
Pinch of salt
Pinch of sugar
Grated Lemon Rind
Cinnamon Chocolate Mousse
3 Egg Yolks
1 Tablespoon Caster Sugar
150gm’s Milk Chocolate
10ml’s White Rum
2gm Gelatine Powder
200ml’s Thickened Cream
Generous pinch of cinnamon
Method
First prepare the riesling batter by mixing all the ingredients well in a large bowl,strain the mix through a fine sieve and set aside,this step can be done a few hours ahead.
Next prepare the mousse,chop the chocolate in small pieces and melt in a bowl over a water bath,be careful not to overheat the chocolate or it will seize and be useless,better to have the water a bit cool and take longer than have it too hot and ruin the dish,now beat the egg yolks with the sugar until the mixture is pale and frothy and the sugar is totally dissolved in the eggs.stir in the chocolate and keep the mix at lukewarm temperature then dissolve the gelatine in the rum and stir it in to the chocolate/egg mixture add the cinnamon and fold in the cream which has been whipped to soft peaks,pour into a large bowl and refrigerate till set.
Next deep fry the raspberries,heat the oil to 180 celsius in a large pan,dust the raspberries in the flour and shake off excess,then dip them in the batter and deep fry till golden,remove from oil with a slotted spoon and drain on kitchen paper.
To present the dessert scoop the mousse on to cold plates using a tablespoon and arrange the deep fried raspberries next to it,you could also add extra color by adding swirls of passionfruit coulis on the plate.

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