Caramel Cream on Fried Apple

1.75 cups heavy cream
.5 cups caramel sauce
1 tbsp. rum
300 g flour
4 x egg(s)
2 tbsp. oil
1 cup milk
6 x apple
pinch of salt
1 tsp. lemon juice
pinch of  cinnamon
pinch of  sugar
1 cup shortening

Put the heavy cream, caramel sauce, and rum into the 1 US pint dispenser. Screw on 1 cream charger and shake vigorously.

For the Apple:
Mix flour, salt, eggs, oil, and milk into a thick batter. Peel and core the apple, cut into finger-thick slices, splash with lemon juice and sprinkle with cinnamon sugar. Dip the apple slices in the batter and drop into hot oil.

Sprinkle the warm fried apple with sugar and top with the well chilled caramel cream.


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