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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 hServes 6Nutri-Score D€€€
from @cedriklorenzen20 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Granny Smith apples (peeled, cored and cut into wedges)Produce6 pieces
  • apple juice (for the gel and jelly)Beverages500 ml
  • caster sugar (for poaching, caramelising and cinnamon sugar)Pantry300 g
  • cinnamon sticks (for poaching)Spices2 pieces
  • vanilla pods (split and seeds scraped)Spices2 pieces
  • ground cinnamon (for the puree and cinnamon sugar)Spices8 g
  • raisinsPantry150 g
  • dark rumBeverages60 ml
  • agar agar (for the apple gel)Pantry4 g
  • gelatine sheets (bloomed in cold water, for the apple jelly)Pantry4 pieces
  • plain flour (for the doughnuts)Pantry300 g
  • milk (lukewarm)Dairy150 ml
  • dried yeastPantry7 g
  • eggs (1 for the dough, 1 for the custard)Dairy2 pieces
  • butter (softened, for the dough)Dairy60 g
  • saltSpices4 g
  • cornflour (for the custard)Pantry30 g
  • double cream (for the custard)Dairy200 ml
  • vanilla ice cream (to serve)Dairy400 g
  • sunflower oil (for deep-frying)Pantry1 litre

per serving

Nutrition

686kcal

Carbs
107 g
Proteins
10 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Whisk
  • Blender
  • Sieve
  • Deep fryer
  • Piping bag
  • Kitchen thermometer
  • blowtorch

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7

  8. Fill the doughnuts

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

  9. Caramelise the apples

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