Decorating with Sauces: French Doughnuts, Presentation 2

Name: Decorating with Sauces: French Doughnuts, Presentation 2
Ingredients: Red currants; Pistachios; 2½–3 oz (80 g) Pineapple Kumquat Compote; Blanched pineapple leaves (optional); Toasted coconut; 2 oz (60 g) Coconut Sorbet; Confectioners’ sugar; 2 French Doughnuts, fried by method 2

Preparation info

Difficulty
Medium

Appears in

Professional Baking

By Wayne Gisslen

Published 2008

About

Ingredients

Components

2 French Doughnuts, fried by method 2
Confectioners’ sugar
2 oz (

Dessert
Vegetarian

Method

Procedure

Dust the doughnuts lightly with confectioners’ sugar.
Place 1 doughnut on one side of a plate. Top with a scoop of sorbet and then with the second doughnut.
Sprinkle a little toasted coconut around the doughnuts and, if desired, decorate with 3 blanched pineapple leaves.
Place the pineapple kumquat compote on the other si