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Master Doughnuts
Donut Holes with
Ginger Whipped Cream
Warm "Éclair" Sundae
Parmesan-Garlic Holes
Govind
Armstrong's “Coffee & Doughnuts”
WINE NOTES
Zardetto Prosecco Brut: 95%
Prosecco and 5% Chardonnay. Fresh, fragrant aroma with a delicate
flavor. Great with fried foods.
Brachetto: 100% Brachetto. Light, ruby red in color.
Brilliant with light bubbles. Intense aromas of fruit and roses.
Very refreshing.
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Warm "Éclair"
Sundae
Serves 4
- 1/2 pound Master Doughnut Dough, rolled
out to 1/2-inch thick
- 1 pint best quality vanilla ice cream,
with small ice cream scoop
- 1 cup best quality Ganache or chocolate
sauce
- 1/2 cup toasted pine nuts
- 1 pint raspberries
- Powdered sugar for garnish
Cut Master Doughnut Dough into 4x1 inch rectangles and place on
a parchment-lined or greased cookie sheet. For second proof:
Pre-heat oven to 200 degrees. When hot, turn oven off and place
formed doughnuts, covered with damp cloth, in oven. Let rise for
about 30 minutes. Prepare a fryer or medium stock pot filled 1/3
way up with canola oil at 350 degrees. Carefully lower doughnuts
into hot oil and fry about 2 minutes; remove to a paper
towel-lined plate. Split each doughnut-eclair lengthwise down
the middle and fill with 3 small scoops of ice cream; drizzle
chocolate sauce over and around plate. Garnish with pine nuts
and raspberries.
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