Apple Fritters Baked in Beer Batter, Served with Vanilla Ice Cream
Prep Time1 hourhr15 minutesmins
Cook Time30 minutesmins
Rest Time6 hourshrs40 minutesmins
Total Time8 hourshrs25 minutesmins
Servings: 5people
Ingredients
Apple fritters in beer batter:
4Pc.Apples
70gSugar
1tspCinnamon
3tbspRum
125gFlour
0,5tspBaking powder
1pinchSalt
1,5tbspOil
100mlBeer Hell
2Pc.Egg Whites
1literOil
50gSugar
1tspCinnamon
Vanilla icecream:
300mlCream
200gMascarpone
3Pc.Egg yolk
2Pc.Vanilla pods
100gSugar
2packetVanilla sugar
Gingerbreadmousse:
150gChocolate white
1Pc.Gelatin sheet
1Pc.Egg
1Pc.Egg yolk
1tspGinger bread spice
2tbspWhite rum
250mlCream
Rum plums:
1kgPlums
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.