In a bowl make a simple batter with water, yeast and flour, let it rest for 15 minutes.

In a pan caramelise the sliced pear with sugar and lemon juice for a few minutes over a high heat, making sure not to overcook it.

Cut the brie into strips roughly 1cm in width, dip them into the batter and fry in plenty of very hot vegetable oil for a few minutes.

Assemble the sandwich with the rocket on the bottom, the brie tempura, the caramelised pears and lastly the Prosciutto di San Daniele.

Enjoy while hot.