{"id":27111,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/donut-with-chocolate-sorbet-cherries-zabaglione-and-crushed-daim\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"donut-with-chocolate-sorbet-cherries-zabaglione-and-crushed-daim","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/donut-with-chocolate-sorbet-cherries-zabaglione-and-crushed-daim\/","title":{"rendered":"Donut with chocolate sorbet, cherries, zabaglione and crushed Daim"},"content":{"rendered":"

Serves 10\u00a0<\/strong><\/h3>\n

Donut<\/h3>\n
    \n
  • 25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fresh yeast<\/li>\n
  • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/li>\n
  • 75g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n
  • 30g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
  • 285g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n
  • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
  • 1 pinch \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
  • 1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cardamom<\/li>\n<\/ul>\n

    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\u00b0C and deep fry the donuts just before serving. Toss them in cherry sugar and serve warm.<\/p>\n

    <\/h3>\n

    Cherry sugar<\/h3>\n
      \n
    • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
    • \u00a050 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Freeze-dried cherries<\/li>\n<\/ul>\n

      Mix the cherries in a spice blender to obtain a fine powder. Combine the powder with the sugar.<\/p>\n

      <\/h3>\n

      Daim<\/h3>\n
        \n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond flakes<\/li>\n
      • \u00bd\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon (zest)<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Golden syrup<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream Arla\u00ae<\/li>\n
      • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk chocolate<\/li>\n<\/ul>\n

        Roast the almonds in an oven at 160\u00b0C for 15 minutes. Zest the lemon. Cook the cream, syrup and sugar to 145\u00b0C. 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\u00b0C. Add the remaining chocolate and stir until the chocolate reaches 26-27\u00b0C. Pour the chocolate over the caramel and let it set.<\/p>\n

        Chocolate sorbet<\/h3>\n
          \n
        • 555 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
        • 75 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cocoa powder<\/li>\n
        • 200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
        • 1 pinch \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
        • 170 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dark chocolate<\/li>\n<\/ul>\n

          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.<\/p>\n

          Cherry preserve<\/h3>\n
            \n
          • 200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cherries<\/li>\n
          • 60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
          • 15 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pectin<\/li>\n
          • 2 pinches \u00a0\u00a0\u00a0\u00a0 Agar Agar<\/li>\n<\/ul>\n

            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.<\/p>\n

            Cherry zabaglione<\/h3>\n
              \n
            • 6 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/li>\n
            • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
            • 100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cherry sour beer<\/li>\n
            • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<\/ul>\n

              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.<\/p>\n

              Garnish<\/h3>\n
                \n
              • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Freeze-dried cherries<\/li>\n
              • \u00bc box \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Purple Wood Sorrel<\/li>\n<\/ul>\n

                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.<\/p>\n

                <\/h3>\n","protected":false},"featured_media":25375,"template":"","recipe_category":[],"course":[223,224],"season":[],"class_list":["post-27111","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-berries","course-desserts"],"acf":[],"yoast_head":"\nDonut with chocolate sorbet, cherries, zabaglione and crushed Daim - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Donut with chocolate sorbet, cherries, zabaglione and crushed Daim och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/donut-with-chocolate-sorbet-cherries-zabaglione-and-crushed-daim\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Donut with chocolate sorbet, cherries, zabaglione and crushed Daim - 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