Squeeze the lemon, strain the juice through a sieve. Wash and peel the apples, remove the casing using a cookie cutter and cut the apples into approx. 1 cm thick slices. Drizzle with lemon juice straight away.
Separate the eggs. Sift the flour and mix with a pinch of salt. Pour the beer and stir everything into a thick batter. Mix in the egg yolk and oil. Beat the egg whites until stiff and fold under.
Heat the fat in a saucepan. Roll the apple slices in the batter and fry until golden yellow in the fat. Drain on a grid.
Squeeze the lemon, pass the juice through a small sieve. Wash the apples, cut them into small cubes and drizzle with lemon juice.
Melt sugar in a pan on medium heat, add butter and vanilla. Add the tonka bean zest and simmer gently. Warm up again before serving. Add apple liqueur or rum and flambé.
Salted caramel pine nuts:
Lightly toast the pine nuts in a pan on a low heat.
Melt the sugar in a separate pan over medium heat and caramelize until golden while stirring constantly. Mix in the pine nuts and let the mixture cool on baking paper.
When the caramel has cooled down, carefully break it.
Put the sugar, egg yolk and egg in a bowl and beat creamy over a hot water bath. Then continue beating on ice water until the mixture is cold.
First stir in the melted couverture, then fold in the whipped cream. Pour the chocolate mass into a mold and place in the freezer.
When the ice cream is semi-solid (after approx. 1 hour), insert the wooden sticks and let them freeze completely, for at least a day.
Remove the ice cream from the mold, dip it in melted chocolate and sprinkle with the caramelized pine nuts. Put in the freezer again.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.