Baked apple fritters with port wine sabayon and cranberry ice cream

Ingredients for 4 servings:

• Ice :
• 250 g cranberries (can also be used in a jar)
• 250 g cream
• 6 egg yolks, size M
• 120 ml milk
• 3 tsp sugar
• 50 ml port wine, red (a cheaper Ruby or Senior Tinto will also work)
• 100 ml apple juice
• 2 mace
• 1 orange peel, finely grated
• 2 egg yolks, size M
• 2 tsp sugar
• 1 tbsp lemon juice, freshly squeezed
• 2 tbsp cream, whipped
• Apple cakes:
• 2 large apples (I prefer slightly sour ones)
• 50 g powdered sugar
• 3 tbsp Calvados
• 1 tbsp lemon juice, freshly squeezed
• 1 pinch(s) nutmeg, freshly grated
• 60 g sugar
• 1 pinch of ground cinnamon
• 1 egg(s), size M
• 1 egg yolk, size M
• 1 tsp oil (thistle oil)
• 75 g wheat flour, fine, sifted
• 75 ml white wine, dry
• 1 pinch of salt
• ½ packet of vanilla sugar
• 1 egg white (30 g)
• 1 tsp sugar
• Flour
• Oil, for frying

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

classic, but reinterpreted

The cranberry ice cream: Bring the cream and milk to a boil. Whisk the egg yolks with the sugar until frothy and add to the boiling cream and milk mixture. Place in a hot water bath, stirring continuously, until the mixture forms a rose. Strain through a fine sieve and stir in the cranberries. Either place in an ice cream maker or—as I always do—quickly cool over ice, place in the freezer, and stir every 20 minutes to prevent crystals from forming until the mixture is frozen. Port wine sabayon: Bring the port wine, apple juice, mace, and grated orange peel to a boil in a saucepan and reduce to about 60 ml. Whisk the egg yolks and sugar until frothy. Add the port wine reduction and whisk into the sabayon over a double boiler. When the sabayon is ready, remove from the water bath and continue whisking until it has cooled. Add a little lemon juice and fold in the cream. A tip: the reduction can be easily prepared in advance and simply reheated shortly before preparing the dessert. Apple fritters: Peel the apples, core them with a corer, and cut into approximately 1 cm thick slices. Mix the Calvados with the powdered sugar, lemon juice, and nutmeg, and marinate the apple rings in it. Mix the sugar and cinnamon in a deep plate. Batter: Mix the egg, egg yolk, flour, oil, white wine, salt, and vanilla sugar into a batter and let it sit for 30 minutes. Beat the egg whites with the sugar until stiff peaks and fold into the batter. To fry, heat plenty of oil in a deep pan to approximately 170°C. Pat the apple slices dry, coat with flour, dip them in the batter, and fry in the hot fat until golden brown. Remove the fat from the apples and roll them in the sugar and cinnamon mixture. Arrange everything on a plate; I serve the sabayon separately so the batter doesn’t soak. A nice Riesling Auslese goes well with this, but we have also enjoyed a sweet Gewürztraminer with it.