Alexander Herrmann's Cherries in Tempura Batter
To mark Fissler's 180th anniversary, star chef Alexander Herrmann shows how sweet sophistication and crispy lightness meet: cherries in tempura with vanilla cream.
Juicy cherries are filled with a roasted hazelnut, coated in a delicate tempura batter, and deep-fried until golden brown. A touch of lemon oil and fine powdered sugar give the dessert that special something. Herrmann serves it with creamy vanilla whipped cream and a splash of kirsch – a true dessert delight!
40 minutes
Total Time
15 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| FOR THE CHERRIES: | |
| 250 g | Fresh cherries |
| 100 g | Whole roasted hazelnut kernels |
| 120 g | Flour |
| 100 g | Starch |
| 1 packet | Baking powder |
| 200 ml | cold water |
| 1 pinch of salt | |
| 50 ml | Vegetable oil |
| 50 ml | Vegetable oil |
| 1 pc. | Lemon |
| 40 g | Icing sugar |
| 200 ml | Vegetable oil (for deep-frying) |
| FOR THE CREAM: | |
| 200 g | Whipped cream |
| 1 tbsp | Icing sugar |
| 1 vanilla pod | |
| 1 shot | Kirschwasser |
Instructions
Step 1 of 7:
Carefully cut the cherries so they are almost halved, but still connected at the top. Make sure the stems remain on the cherries. Gently remove the pits and fill each cherry with a halved, roasted hazelnut.
Step 2 of 7:
Mix 100 g flour, 100 g starch, baking powder, and a pinch of salt in a bowl. Gradually whisk in the cold water until the tempura batter has the consistency of a slightly thick potato soup.
Step 3 of 7:
Mix a small splash of vegetable oil with some lemon zest and let it steep briefly.
Step 4 of 7:
Lightly flour the cherries with the remaining flour, dip them in the tempura batter (preferably with large cooking tongs), let them drip briefly, and deep-fry them until golden brown in hot vegetable oil in the Fissler Original-Profi Collection® Sauté Pan.
Step 5 of 7:
Carefully lift the crispy fried cherries out of the hot oil, let them drain on paper towels, lightly brush them with the lemon oil, arrange them on plates, and sprinkle with powdered sugar.
Step 6 of 7:
For the cream, cut the vanilla bean lengthwise and scrape out the seeds. Whip cold heavy cream with vanilla seeds and powdered sugar in a bowl until stiff, then gently fold in the cherry water.
Step 7 of 7:
Pour the cream into a small bowl and serve with the baked cherries.
