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

Winter Apple Dessert Plate with Cinnamon Doughnuts and Vanilla Ice Cream

4 hPour 6Nutri-Score D€€€
par @cedriklorenzen20 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Granny Smith apples (peeled, cored and cut into wedges)Fruits et légumes6 morceaux
  • apple juice (for the gel and jelly)Boissons500 ml
  • caster sugar (for poaching, caramelising and cinnamon sugar)Épicerie300 g
  • cinnamon sticks (for poaching)Épices2 morceaux
  • vanilla pods (split and seeds scraped)Épices2 morceaux
  • ground cinnamon (for the puree and cinnamon sugar)Épices8 g
  • raisinsÉpicerie150 g
  • dark rumBoissons60 ml
  • agar agar (for the apple gel)Épicerie4 g
  • gelatine sheets (bloomed in cold water, for the apple jelly)Épicerie4 morceaux
  • plain flour (for the doughnuts)Épicerie300 g
  • milk (lukewarm)Produits laitiers150 ml
  • dried yeastÉpicerie7 g
  • eggs (1 for the dough, 1 for the custard)Produits laitiers2 morceaux
  • butter (softened, for the dough)Produits laitiers60 g
  • saltÉpices4 g
  • cornflour (for the custard)Épicerie30 g
  • double cream (for the custard)Produits laitiers200 ml
  • vanilla ice cream (to serve)Produits laitiers400 g
  • sunflower oil (for deep-frying)Épicerie1 litre

par portion

Nutrition

686kcal

Glucides
107 g
Protéines
10 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier
  • Fouet
  • Blender
  • Tamis
  • Friteuse
  • Poche à douille
  • Thermomètre de cuisine
  • blowtorch

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7

  8. Fill the doughnuts

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

  9. Caramelise the apples

    • Dust the poached apple wedges with sugar.
    • Torch until deeply caramelised and glossy.
    Étape 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.
    Étape 10
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