Serves
4
24
prunes, stoned
40 g
marzipan
4 cl rum
Clarified
butter for frying
Approx.
100 g sugar mixed with ground cinnamon
For
the beer batter:
180 g
flour
50 g sugar
¼ l Ayinger Altbairisch Dunkel
3 egg
whites
1
pinch of salt
For
the cranberry sorbet:
300 g
cranberries
160 g
sugar
1/8 l
white wine
To
prepare the beer batter, mix flour, salt, sugar and beer and stir until smooth.
Beat egg whites until stiff and fold into the batter mixture.
Fill
the prunes with small marzipan pieces, pour rum over the stuffed prunes and
allow to infuse. Heat clarified butter, dip prunes
into the batter until well covered and deep-fry until golden. Afterwards, roll
briefly in the sugar-cinnamon mix.
Boil
cranberries, sugar and white whine, cool down and freeze in your icemaker
according to instructions.