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Summer Italian donuts with passionfruit curd, whipped ricotta, spiced sugar, passionfruit gelato, pistachio and freeze dried raspberry crumble - Dominique Rizzo



4 portion(s)

Cinnamon sugar

  • 0.5 cinnamon quill
  • 200 g sugar

Donut batter

  • 5 g yeast (1 sachet or 20 g fresh yeast)
  • 50 g lukewarm milk
  • 25 g sugar
  • 300 g plain flour
  • 2 g salt
  • 3 eggs
  • 100 g butter, cut into cubes and room temperature

Passionfruit curd

  • 200 g raw sugar
  • 120 g fresh passionfruit pulp (approx. 8 passionfruit)
  • 120 g unsalted butter, cut into cubes
  • 6 eggs

Passionfruit gelato

  • 3 cups frozen passionfruit, chopped
  • 80 g condensed milk

Whipped ricotta

  • 500 g Firm Ricotta
  • 100 g honey
  • 0.25 tsp Vanilla Bean Paste
  • 80 g Milk

Pistachio and freeze dried raspberry crumb

  • 75 g pistachio nuts
  • 0.25 cup freeze dried raspberries
  • 6
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Cinnamon sugar
  1. Place cinnamon and sugar into mixing bowl and mill 10 sec/speed 10. Transfer into a bowl and set aside.
  2. Donut batter
  3. Place yeast, milk and sugar into mixing bowl and heat 2 min/37°C/speed 1.
  4. Add flour, salt, eggs and butter and knead 3 min/Dough mode, until mixture is pliable. Roll into small balls (approx. golf ball size) and set aside to prove for 5 minutes. Deep fry until golden, then roll in reserved Cinnamon sugar.
  5. Passionfruit curd
  6. Place sugar into mixing bowl and mill 3 sec/speed 9.
  7. And all remaining curd ingedients and cook 15 min/80°C/speed 2. Transfer into a sealable container and place into refrigerator until needed.
  8. Passionfruit gelato
  9. Place all gelato ingredients into mixing bowl and blend 3 min/speed 8, until smooth. Transfer into a freezable container and place into freezer until required.
  10. Whipped ricotta
  11. Place all ricotta ingredients into mixing bowl and blend 10 sec/speed 6, until smooth.
  12. Pistachio and freeze dried raspberry crumb
  13. Place pistachios and raspberries into mixing bowl and blend 3 sec/speed 5 or until roughly chopped.
  14. Assembly
  15. To serve smear a spoonful of of the curd onto the plate. Arrange donuts on top of the curd. Add scoops of ricotta and gelato on the plate and sprinkle with the crumb and edible flowers (optional).

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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