John Myers
Contents
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Ingredients
Apple fritters in beer batter:
- 4 Pc. Apples
- 70 g Sugar
- 1 tsp Cinnamon
- 3 tbsp Rum
- 125 g Flour
- 0,5 tsp Baking powder
- 1 pinch Salt
- 1,5 tbsp Oil
- 100 ml Beer Hell
- 2 Pc. Egg Whites
- 1 liter Oil
- 50 g Sugar
- 1 tsp Cinnamon
Vanilla icecream:
- 300 ml Cream
- 200 g Mascarpone
- 3 Pc. Egg yolk
- 2 Pc. Vanilla pods
- 100 g Sugar
- 2 packet Vanilla sugar
Gingerbreadmousse:
- 150 g Chocolate white
- 1 Pc. Gelatin sheet
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 1 tsp Ginger bread spice
- 2 tbsp White rum
- 250 ml Cream
Rum plums:
- 1 kg Plums
- Rum
- Preserving sugar
- Cinnamon stick
- Vanilla pod
- Sugar
Instructions
Apple fritters in beer batter:
- Peel the whole apples and remove the core with a sharp knife. Cut the apples into finger-thick slices.
- Mix the sugar with the cinnamon. Sprinkle the apple slices with it and drizzle with the rum. Cover and let stand for about half an hour. Now and then pour the resulting juice over the apple slices.
- Sift the flour into a bowl and mix with the baking powder. Mix the salt, egg yolk and oil, gradually stir the beer into the batter. Beat the egg whites until stiff, fold into the dough with a whisk.
- Heat the oil in a deep fryer or in a high pan to around 180 degrees. Turn the apple slices one after the other in the batter, bake in the deep fryer for about 10 minutes until golden. Turn once.
- Mix the sugar with the cinnamon. Sprinkle the apple fritters with it before serving.
Vanilla icecream:
- Put the egg yolks in a tall container. Pour in the cream and stir everything vigorously with a whisk.
- Scrape out the vanilla pods and stir in the pulp, sugar and vanilla sugar. Mix with a mixer on the highest setting for about 30 seconds.
- Add the mascarpone and stir in vigorously. Freeze the mixture in the ice cream maker.
Gingerbreadmousse:
- Grate the white chocolate very finely. Soak the gelatine in cold water.
- Beat the egg and yolk over a hot water bath to a light, thick cream. Reduce the heat and stir in the grated chocolate, add the gingerbread spice.
- Squeeze out the gelatine well and dissolve it in the heated rum. Add some of the egg-chocolate mixture and then stir this mixture into the egg-chocolate mixture (heat balance). Let everything cool slightly.
- Whip the cream with a pinch of sugar until stiff and fold it into the chocolate mass. Then fill into portion molds and refrigerate for at least 3 hours.
- The mousse can be made the day before.
Rum plums:
- Wash and stone the plums. Cut into very small pieces and place in the rum with the cinnamon stick and vanilla pod.
- Marinate in it for at least 6 weeks. Turn again and again.
Nutrition
Serving: 100gCalories: 406kcalCarbohydrates: 15.5gProtein: 1.3gFat: 37.1g
