Apple Fritters with Wine Foam Sauce

Boil the white wine with the apple juice, 150 g of sugar and the juice of one lemon. Peel the apples, cut them into six parts and remove the core. Cook the apples in the wine mixture for 3 minutes at low temperature, remove from the heat and cool.

Separate five eggs. Take 225 ml of the apple stock and beat it with the egg yolks and 1 whole egg over a hot water bath until thick and creamy, then chill in iced water.

Add 100 g of the flour, the remaining whole eggs and another 100 ml of the apple juice and white wine stock and mix well. Remove 50 g egg whites, whip until stiff and mix into the batter, use the remaining egg whites for other purposes.

Heat the oil to 180 °C. Drain the apples well and mix them with the remaining flour in a baking bowl. Add the batter and mix well. Bake the apple pieces in batches in the hot oil for about 4 minutes until golden brown. Mix the remaining sugar with the cinnamon and roll the baked apple cakes in it on the spot. Serve the apple cakes and the wine foam with the fir honey parfait.

Cook: If whipped long enough over a hot water bath and then chilled in iced water, it is stable enough that it will not collapse afterwards.

(1683) Thu 8 Oct 98 20:48 By: Karl-Heinz Boller To: All Re: 2 Baden Autumn Menu Ii St:

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