Pineapple beignets with coconut breading and raspberry cream
easy
50 mins
50 mins
Ingredients
- 75 g frozen raspberries
- 4 discs fresh pineapple (approx. 100 g each)
- 1 egg (size M)
- 50 g Flour
- 25 g Coconut flake
- 75 ml dry white wine
- 1 pinch Salt
- 25 g Icing sugar
- 0,7 - 1 l oil for frying
- 125 g Whipped cream
- 25 g Sugar
- 7-10 Tbsp Grated coconut or coconut chips
- 7-10 Tbsp Raspberries or lemon balm
Directions
- 1
Carefully bring the frozen raspberries to the boil in a pot and pass through a sieve. Let them cool down. Remove the stalk of the pineapple slices with a knife or an apple cutter. Separate the eggs for the dough. Mix egg yolk, flour, grated coconut, wine, salt and icing sugar. Beat the egg white until stiff and fold into the dough. Heat the oil in a large pan with a high rim.
- 2
Dab pineapple rings dry, pull them through the dough and fry them in the hot oil until golden brown while turning. Remove with a skimmer and drain on kitchen paper. Whip the cream with the whisk of the hand mixer until stiff, adding sugar. Carefully fold in the raspberry puree. Serve fritters sprinkled with coconut flakes. Add the raspberry cream in a small bowl
- 3
Picture 3+4 Modern variant: Before deep-frying, roast the coconut chips and serve the fritters sprinkled with them. Serve raspberry cream with lemon balm
Nutrition Facts
360 kcal
32 g
22 g
5 g
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