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1
Combine the sifted flour, yeast, salt, 1/4 cup of sugar, and the spices in a large bowl.
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2
In another bowl, combine the grapeseed oil, egg yolks, and beer.
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3
Combine the dry and wet ingredients and whisk until all the lumps are gone.
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4
Set a mixer on medium-high speed and in another bowl, whip the 3 egg whites with the remaining tablespoon of sugar to a medium-soft peak.
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5
Carefully fold the egg whites into the beer batter.
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6
Let this mixture rest covered, at room temperature for 1 hour.
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7
In a fryer or deep pot heat the oil to 375 degrees F.
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8
Whip the heavy cream by hand or with an electric mixer until it becomes stiff.
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9
Set aside.
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10
Combine the flour, cinnamon, mace, and granulated sugar.
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11
Coat the fruit with this, shaking off the excess.
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12
Now dip each piece of fruit into the batter, and drop 1 by 1 into the hot oil.
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13
Cook the beignets until they are golden brown.
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14
Place them on a large plate lined with paper towels, gently patting them to soak up excess oil.
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15
Dust with powdered sugar and serve immediately with the whipped cream topped with mint leaves.
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16
For even more flavor, serve drizzled with Almibar Syrup.
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17
Combine all of the ingredients in a saucepan, bring them to a boil, then let them simmer uncovered for 15 minutes, until the mixture is slightly golden and syrupy and reduced to about 1 cup.
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18
Remove the vanilla bean and cinnamon stick.
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19
Refrigerate the syrup.
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20
It will keep for up to 2 months.
