Combine the sifted flour, yeast, salt, 1/4 cup of sugar, and the spices in a large bowl. In another bowl, combine the grapeseed oil, egg yolks, and beer. Combine the dry and wet ingredients and whisk until all the lumps are gone.
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. Carefully fold the egg whites into the beer batter. Let this mixture rest covered, at room temperature for 1 hour.
In a fryer or deep pot heat the oil to 375 degrees F.
Whip the heavy cream by hand or with an electric mixer until it becomes stiff. Set aside.
Combine the flour, cinnamon, mace, and granulated sugar. Coat the fruit with this, shaking off the excess. Now dip each piece of fruit into the batter, and drop 1 by 1 into the hot oil. Cook the beignets until they are golden brown. Place them on a large plate lined with paper towels, gently patting them to soak up excess oil.
Dust with powdered sugar and serve immediately with the whipped cream topped with mint leaves.
For even more flavor, serve drizzled with Almibar Syrup.
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. Remove the vanilla bean and cinnamon stick. Refrigerate the syrup. It will keep for up to 2 months.
Yield: 1 cup
Recipe courtesy of Norman Van Aken