Fruits in beer batter with beer sabayon, chocolate-beer sauce or kumquat beer sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the fruit in beer batter: Clean and wash the strawberries and dry them on kitchen paper. Peel and quarter the figs. Cut bananas into slices. Sift the flour into a bowl. Add sugar and mix with the beer.

2. 2

   Stir in the egg yolks. Let the dough stand in the kitchen for some time. The dough should be creamy. If it thickens too much, stir in some more beer.

3. 3

   Beat the egg white with salt in a bowl until stiff. Melt the butter and stir into the dough. Then fold in the beaten egg white. Heat the oil in a large pot to about 175 degrees.

4. 4

   Pull the fruit through the beer batter and bake in the hot fat. Drain them on kitchen crepe.

5. 5

   For the beer sabayon: Mix icing sugar, egg yolk, egg, salt and lemon zest well in a metal bowl. Add bock beer and whip the sabayon in a lightly boiling water bath.

6. 6

   For the chocolate-beer sauce: Crush the couverture. Bring boiling bock beer and sugar to the boil, melt the chocolate coating in it. Stir in 50 ml whipped cream. Let the sauce cool down, fold in the remaining 100 ml whipped cream.

7. 7

   Tip: If you like the sauce more liquid, change the mixing ratio of whipped and liquid cream.

8. 8

   For the kumquat beer sauce: Wash the kumquats and cut into slices. Dust icing sugar in the dry pot and caramelise slightly. Melt soft butter while stirring constantly until the sugar lumps are dissolved.

9. 9

   Fry the kumquats in it. Add double bock beer and water and steam the kumquats until soft. Finally season with lemon juice, possibly sugar and some Doppelbock.

10. 10

    Küchenlexikon Sabayon (French) or Zabaglione (Italian) is a fine cream with egg yolk, sugar and an alcoholic drink, which is whipped foamy in a hot water bath.