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Winter Apple Dessert Plate with Cinnamon Doughnuts and Vanilla Ice Cream
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Winter Apple Dessert Plate with Cinnamon Doughnuts and Vanilla Ice Cream

4 hPara 6Nutri-Score D€€€
de @cedriklorenzen20 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • Granny Smith apples (peeled, cored and cut into wedges)Frutas y verduras6 piezas
  • apple juice (for the gel and jelly)Bebidas500 ml
  • caster sugar (for poaching, caramelising and cinnamon sugar)Despensa300 g
  • cinnamon sticks (for poaching)Especias2 piezas
  • vanilla pods (split and seeds scraped)Especias2 piezas
  • ground cinnamon (for the puree and cinnamon sugar)Especias8 g
  • raisinsDespensa150 g
  • dark rumBebidas60 ml
  • agar agar (for the apple gel)Despensa4 g
  • gelatine sheets (bloomed in cold water, for the apple jelly)Despensa4 piezas
  • plain flour (for the doughnuts)Despensa300 g
  • milk (lukewarm)Lácteos150 ml
  • dried yeastDespensa7 g
  • eggs (1 for the dough, 1 for the custard)Lácteos2 piezas
  • butter (softened, for the dough)Lácteos60 g
  • saltEspecias4 g
  • cornflour (for the custard)Despensa30 g
  • double cream (for the custard)Lácteos200 ml
  • vanilla ice cream (to serve)Lácteos400 g
  • sunflower oil (for deep-frying)Despensa1 litro

por ración

Nutrición

686kcal

Carbohidratos
107 g
Proteínas
10 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Varillas
  • Batidora de vaso
  • Tamiz
  • Freidora
  • Manga pastelera
  • Termómetro de cocina
  • blowtorch

paso a paso

Preparación

  1. Make the apple gel

    • Blend the apple juice with a little sugar and pass through a sieve.
    • Warm the juice with the agar agar, bring to a boil for 1 minute, then chill until set.
    • Blend the set gel until smooth and keep refrigerated.
    Paso 1

  2. Poach the apples

    • Make a syrup with water, sugar, cinnamon sticks and vanilla.
    • Poach the apple wedges gently until tender.
    • Drain and keep the poaching liquid for the jelly.
    Paso 2

  3. Make the raisin and rum puree

    • Soak the raisins in the rum with the ground cinnamon and a little vanilla.
    • Simmer until plump and soft, then blend to a smooth puree.
    • Pass through a sieve and chill.
    Paso 3

  4. Set the apple jelly

    • Warm the reserved poaching liquid with the bloomed gelatine until dissolved.
    • Pour into a shallow tray and chill until firm, then cut into cubes.
    Paso 4

  5. Make the vanilla custard

    • Warm the milk and cream with the vanilla seeds.
    • Whisk the egg, sugar and cornflour, then pour in the hot liquid.
    • Cook out until thick, then cool and refrigerate.
    Paso 5

  6. Make the doughnut dough

    • Mix the flour, yeast, sugar and salt, then add the milk and egg.
    • Knead in the softened butter until smooth and elastic.
    • Prove until doubled in size.
    Paso 6

  7. Shape and fry the doughnuts

    • Roll the dough and cut into rounds, then prove again briefly.
    • Deep-fry at 170 °C until golden on both sides.
    • Drain on paper and roll in cinnamon sugar.
    Paso 7

  8. Fill the doughnuts

    • Fill a piping bag with the vanilla custard.
    • Pierce each doughnut and pipe in the custard until full.
    Paso 8

  9. Caramelise the apples

    • Dust the poached apple wedges with sugar.
    • Torch until deeply caramelised and glossy.
    Paso 9

  10. Plate the dessert

    • Spoon the apple gel and raisin puree onto the plates.
    • Arrange the caramelised apples and apple jelly cubes.
    • Add the cinnamon doughnuts and a scoop of vanilla ice cream.
    Paso 10
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