Name: Irish-Coffee, Cep-and Parmesan-Doughnuts
Yield: Serves 6
Ingredients: 300 g plain flour; 750 ml light chicken or vegetable stock; 85 ml milk; 100 ml whipping cream; 1 large free range eggs, lightly beaten; dried cep powder; pinch of salt; 5 g fine sea salt; 250 ml milk; grated parmesan; 50 g grated parmesan; 50 g butter; 1 small butternut squash; 1 sprig of thyme; 45 g golden caster sugar; freshly ground white pepper; 10 g fresh yeast; 30 g butter, melted

Preparation info

Serves
6

Difficulty
Medium

Appears in

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

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 u