Boil down rum together with sugar and raisins to a syrup. Peel apples, grate coarsely and add. Add remaining ingredients and let simmer for a while. Spread on a baking tray and chill. Roll out half of the short pastry to a thickness of 3 mm, spread apple filling on it at even intervals and brush the spaces in between with egg yolk. Roll out the remaining short pastry to the same thickness, place on top and cut out ravioli. Brush with egg yolk and bake at 200 °C for about 10 minutes until golden.Bring milk, cream and sugar with the scraped vanilla bean to a boil, add rum and “pull off” with the egg yolks to “rose”. Strain and freeze in the ice cream maker until creamy. Mix all ingredients and whip over steam until fluffy. Slice apple thinly and vacuum flatten together with the other ingredients. Poach for a few minutes and then quench. Spread the slices on baking paper or a silicone mat and dry at about 60 °C.DIRECTIONS: Divide the ravioli among plates and garnish with the apple crystals. Arrange vanilla ice cream in a glass, drizzle with tiger nut oil and top with sabayone.This recipe was provided by: Marcus Radauerwww.magazin.co.atNähere info on tiger nut oil can be found at: www.die-feinsten-essenzen.com
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