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


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Ingredients

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
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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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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Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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