Baked Vegetables in Tempura Batter in Herb Wine Foam- Sabayone.

Clean cauliflower, snow peas and asparagus, blanch and dry well. Clean remaining vegetables and quarter peppers. For the tempura batter, stir egg, salt and 200 ml iced water with 1 tbsp rice flour, gradually folding in the remaining flour well. Place the dough bowl in a container with the remaining iced water and let it swell in the refrigerator for 1 hour. Heat the fat to 180 °C.

Pull vegetables through the tempura batter and fry in the fat until crispy, then place on a kitchen towel to drain.

For the sabayone, beat the yolks, vegetable soup and wine in a bain-marie until creamy. Finally, mix in the kitchen herbs. Serve the vegetables with the sabayone.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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