Donut with chocolate sorbet, cherries, zabaglione and crushed Daim

Serves 10 

Donut

  • 25 g               Fresh yeast
  • 100 g             Milk
  • 75g                Butter
  • 30g                Sugar
  • 285g              Wheat flour
  • 1                     Egg
  • 1 pinch          Salt
  • 1 tsp              Cardamom

Dissolve the yeast in the milk. Add the remaining ingredients and knead the dough for 10 minutes. Roll the dough out to 1 cm thickness and cut out circles. Cover the circles with cloth and leave to rise for 30 minutes. Heat oil to 160°C and deep fry the donuts just before serving. Toss them in cherry sugar and serve warm.

Cherry sugar

  • 100 ml           Sugar
  •  50 ml            Freeze-dried cherries

Mix the cherries in a spice blender to obtain a fine powder. Combine the powder with the sugar.

Daim

  • 100 ml           Almond flakes
  • ½                   Lemon (zest)
  • 100 ml           Sugar
  • 100 ml           Golden syrup
  • 100 ml           Cream Arla®
  • 100 g             Milk chocolate

Roast the almonds in an oven at 160°C for 15 minutes. Zest the lemon. Cook the cream, syrup and sugar to 145°C. Add the lemon zest, almonds and butter, and stir well. Pour the mixture onto a silicone sheet to cool. Heat 2/3 of the chocolate to 45°C. Add the remaining chocolate and stir until the chocolate reaches 26-27°C. Pour the chocolate over the caramel and let it set.

Chocolate sorbet

  • 555 g             Water
  • 75 g               Cocoa powder
  • 200 g             Sugar
  • 1 pinch          Salt
  • 170 g             Dark chocolate

Boil half of the water with the cocoa powder, the salt and the sugar for 1 minute. Add the chocolate and stir until the chocolate has melted. Add the remaining water and freeze the mixture.

Cherry preserve

  • 200 g             Cherries
  • 60 g               Sugar
  • 15 g               Pectin
  • 2 pinches      Agar Agar

Bring all ingredients to a boil and cook for 5 minutes. Mix to obtain a smooth cream, pour it into a piping bag and allow to cool.

Cherry zabaglione

  • 6                    Egg yolks
  • 100 ml           Sugar
  • 100 ml           Cherry sour beer
  • ½                   Lemon

Stir sugar and egg yolks until the sugar has dissolved. Add beer and lemon juice and place the mixture over a Bain Marie. Whisk until the mixture turns first frothy then creamy.

Garnish

  • 50 ml             Freeze-dried cherries
  • ¼ box            Purple Wood Sorrel

Pick the Wood Sorrel leaves; placing them in the fridge with wet kitchen paper over to maintain freshness. Garnish the plates with the cherries and Sorrel before serving.

Recept

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