Stella Artois isn’t just for drinking – say hello to cinnamon apples with a twist! A moreish beer batter coats Granny Smith apples, which are then dipped in cinnamon sugar and served with a cinnamon cream – one word…heavenly!
YOU WILL NEED:
300g high gluten bread flour
¼ tsp white pepper
60g corn flour
250ml beer
20g sugar
250ml Sparkling water
1½ tsp salt
30g yeast
Granny smith apples (allow 4 slices per portion)
For the cinnamon sugar:
100g caster sugar
5g cinnamon
1 vanilla pod split and scraped
Place all in a bowl and whisk together till combined
For the cinnamon cream:
500ml double cream
40g icing sugar
5g vanilla essence
3g ground cinnamon 1g of salt
Serves: 4
Prep time: 20 mins
Cook time: 5 mins
HOW TO MAKE THEM:
For the beer batter:
1. Place the flour, sugar and salt into a bowl – make a well in the middle and add the yeast
2. Add the sparkling water and beer into the well and leave for a good 10 minutes then whisk to a smooth consistency Leave for 15-20 minutes
For the apples:
1. Peel the granny smith apples and remove the core with an apple corer
2. Take a sharp knife or mandolin and slice the apples into 0.5cm pieces
3. Dip the apple slices into the batter and fry at 180c until golden brown
4. Roll them in the cinnamon sugar after they are drained
Cinnamon sugar: Place all in a bowl and whisk together till combined.
Cinnamon cream: Place all the ingredients into a bowl together and whisk till they are the required thickness. Serve with the apples.
Tom Aiken for Stella Artois