Iced lemon sabayon, raspberry, donut

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Preparation info

  • Serves


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede / Hangar 7

Funny story this. Minette had just joined the team and the pastry kitchen was in the back. The film crew from Red Bull was in for the week to get all the material they needed for their media. It was busy as all hell in the restaurant that night, but things had been relatively smooth. Then my restaurant manager told me that no desserts were coming out. I walked into the back kitchen, where this massive camera was aimed directly at Minette and she was literally frozen. We had to clear out the kitchen and leave her to it. This was the dessert she was busy with at the time.


Lemon sabayon

  • leaves gelatin
  • ice water – to hydrate
  • 50 g castor sugar
  • 5 egg yolks
  • 240 ml fresh lemon juice
  • 25 ml water
  • 4 ml agar agar


  • 62 g unsalted butter
  • 150 ml full cream milk
  • 6 g fresh yeast
  • 250 g cake flour, plus extra
  • pinch salt
  • 1 whole egg – at room temperature
  • oil – for deep frying
  • granulated sugar – for rolling
  • 8 g raspberry sorbet – 1 × 1g quenelle per serving – use a hot teaspoon for shaping
  • 24 g raspberry gel – 3 × 3g dots per serving
  • 20 g Italian meringue – 2.5g per serving, torched lightly with a blow torch


Prepare the moulds using acetate and standard 32mm-PVC piping. Hydrate the gelatine leaves in ice water. Place all the ingredients, except the gelatin leaves, in a bowl. Cook over a water bath while whisking until ribbon stage. When it reaches ribbon stage, remove from the heat and add the gelatin leaves. Transfer to a cream syphon gun and load with three chargers. Allow to cool slightly before piping into the PVC piping, and then blast freeze. Once frozen, remove from the piping, and use a hot knife to slice 8 × 4cm (10g) rounds for serving.

Melt the butter and set aside to cool. Heat the milk until lukewarm and add the yeast, stirring until it dissolves.

In a mixer, use the dough hook attachment on medium speed to mix the milk and yeast mixture with the flour and salt. Add the cooled melted butter and then the egg, continuing to mix. If the dough is too wet, add a small amount of flour, mixing until the dough is still soft but does not stick to the sides of the bowl. Transfer to a large mixing bowl. Cover with a clean cloth or cling film and leave to prove until doubled in size. Knock back the dough and shape into 11 g balls. Place on an oiled tray and allow to prove until doubled in size. Gently pick up each ball and deep fry in oil at 180°C until golden brown. Drain on paper towels, then while still hot, roll in granulated sugar, then allow to cool and fill each donut with raspberry gel.

To assemble, arrange the elements of this dessert as per the photograph, or as you wish.