Melinda Renetta apple dumplings with Moscato Giallo Athesim Flumen
Recipe from the book “Cucina & Magia” – Melinda Renetta apple dumplings with chestnut honey beer, on a bed of Melinda cherry – Desserts
with Moscato Giallo Athesim Flumen Cantina Aldeno
- 100 g white Storo flour (type 1)
- 33 cl Chestnut honey beer (Viess Beer)
- 500 ml seed oil
- 50 g icing sugar
- 2 Melinda Renette apples
- 100 g Melinda cherries mint leaves
Prepare the batter with the white flour, beer and 30 g of icing sugar. Clean the apples and use a scooper to make small sphere shapes, soaking them in the batter one by one. Heat the oil up to 170°C and immerse the apple balls soaked in the batter. Brown well until they turn hazelnut brown in colour, then strain and dry on some kitchen roll. Remove the stones from the cherries and blend well together with the remaining icing sugar.
Pour the sauce on a plate, place the apple balls on top, dust with icing sugar and decorate with mint leaves.
Preparation time: 15 minutes
Cooking time: 10 minutes
Book “Cucina & Magia” – Cristian Bertol and Antonio Casanova