Apple Fritters with Homemade Ice Cream and Sweet Gadgets
Prep Time1 hourhr10 minutesmins
Cook Time1 hourhr10 minutesmins
Rest Time1 hourhr
Total Time3 hourshrs20 minutesmins
Servings: 5people
Ingredients
Battered Apple Cakes:
150gFlour
50gStarch
6Pc.Apples
3tbspSugar
1Pc.Lemon juice
1PrSalt
250mlBeer
2Pc.Eggs separated
2tspOil
1MspBaking powder
Fat for frying
Apple ragout:
3Pc.Apples (magpie)
Vanilla fresh
1Pc.Lemon juice
Tonka beans
2tbspButter
3tbspSugar
Apple liqueur / rum
Lighter
Salted caramel pine nuts:
100gSugar
1packetPine nut
Ice:
100gSugar
90gEgg yolk
20gEgg
100gChocolate
375gWhipped cream
200gChocolate for coating
Instructions
Battered Apple Cakes:
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.
Apple ragout:
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.
Ice:
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.