Irish-Coffee, Cep-and Parmesan-Doughnuts

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Sex & Drugs & Sausage Rolls

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

We call this an Irish coffee as it’s layered, so you drink the hot soup through the cold cream. You don’t use a spoon, Just pick it up and drink. We serve it with doughnuts, as a play on coffee and doughnuts

Ingredients

Soup

  • 1 small butternut squash
  • 50 g butter
  • 1 sprig of thyme
  • 5 g fine sea salt
  • 750 ml light chicken or vegetable stock
  • freshly ground white pepper

    Method

    To make the soup

    Peel and remove the seeds from the squash. Slice very thinly. Melt the butter in a saucepan, and add the squash, thyme and salt then cook gently until completely soft. In a separate pan, bring the stock to the boil and then pour over the squash. Continue to simmer for 5 minutes, transfer to a blender, add a few grinds of pepper then blitz until silky smooth.

    To make the doughnuts

    Warm the milk a little. Dissolve the yeast in the milk, with a teaspoon of the sugar.

    Put the flour, remaining sugar and salt into the bowl of your mixer. Add the yeast mixture, followed by the egg and the melted butter.

    Carry on mixing at a medium speed for about 10 minutes or until the dough is smooth and coming away from the sides of the bowl. Form the dough into a ball and place in a greased bowl. Cover the bowl with cling film and refrigerate it overnight.

    On a floured board, roll out the dough to just under 1cm thick. Cover with cling film and put it back in the fridge to chill and firm up a bit.

    Using a small round pastry cutter carefully cut out the doughnuts and lay them on greased sheet. Leave them in a warmish place to prove for about 30 minutes.

    Set your fryer to 190°C. Carefully fry the doughnuts in batches, a few at a time for a minute or two on each side. Drain on some kitchen paper, before tossing in cep powder and parmesan.

    To make the parmesan cream

    Heat the cream in a small saucepan, remove from the heat then using a hand blender, blend in the cheese. Pour into a cream whipper gun along with the milk and charge with one gas canister.