Apple Funnel Cake w/ Apple Yogurt Sorbet

By vealam

Ingredients

• APPLE YOGURT SORBET:
• 3/4 cup (180 grams) 100% apple juice
• 1/2 cup + 2 tbsp (137 grams) granulated sugar
• 1 tbsp (9 grams) unflavored gelatin
• 1/4 tsp salt
• 2 cups (500 grams) Greek yogurt
• APPLE FUNNEL CAKE:
• 3/4 cup (93 grams) all-purpose flour
• 1/2 cup (58 grams) tapioca flour
• 3 tbsp (42 grams) granulated sugar
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/3 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg, plus more to sprinkle
• 1 ~3/4 (160 grams) peeled/cored apple, diced into small chunks
• 1 large egg
• Canola oil for frying
• 2 tbsp powdered sugar + 1 tbsp ground cinnamon to dust

Details

Servings 1
Adapted from ladyandpups.com

Preparation

Step 1

TO MAKE APPLE YOGURT SORBET: In a pot over medium heat, bring apple juice, granulated sugar, unflavored gelatin (sprinkled evenly over the top) and salt to a simmer for 2 min, until the sugar and gelatin has fully melted. Transfer to a blender (or with an immersion-blender), blend with Greek yogurt until completely smooth and lump free. Keep the mixture inside the blender and chill in the fridge for at least 3 hours until cold. Before churning, run the blender (or immersion-blender) briefly again to puree any solidified gelatin, then churn into sorbet according to your ice cream-maker's instruction. Freeze for 3 hours to overnight until hardened.
TO MAKE APPLE FUNNEL CAKE: In a large bowl, whisk together all-purpose flour, tapioca flour, granulated sugar, baking powder, salt, ground cinnamon and grated nutmeg, then set aside. In a blender or food-processor, puree egg and apple (add 1/8 tsp cream of tartar if you have it to prevent discoloring) until very smooth. You should have about 1 cup of liquid. If you have more, discard the extra. If you have less, add apple juice to make up to 1 cup. Add the liquid to the flour-mixture, and stir until smooth with a fork.
Add enough canola oil to a frying-pot until it reaches 2" (5 cm) deep, then bring to 340F/170C over medium heat (or until it bubbles up immediately around an inserted wooden chopstick). Transfer the batter into a piping-bag or plastic bag, and push it towards the tip (don't cut the tip yet), then clip/tie the opening tightly together. This will make the process easier when you don't have to worry about the batter oozing out the other side. Before frying, cut a 1/2" (1 cm) hole off of the tip. Hold the piping-bag slanted and close to the oil with one hand, then squeeze about 1/4 of the batter into the oil in a circular motion. The first side of the batter will brown pretty quickly, in under 1 min, then flip the funnel cake and fry until the other side's golden browned as well. Remove with a slotted spoon and drain over a cooling rack. Repeat with the rest of the batter.
Let the funnel cake crisp up for 1 min over the cooling rack, then dust generously with cinnamon powdered sugar with a little more grated nutmeg on top. Serve immediately with apple yogurt sorbet.