- Doughnut Purée
- Cake doughnuts 650 g 1 lb 6.92 oz
- For the doughnut purée: Break the doughnuts into small morsels.
- Combine the doughnuts, cream, and sugar in a pot, bring the cream to a boil, and then turn off the heat. Let the doughnuts soak up the cream and become completely soft.
- Purée the mixture until smooth using a handheld immersion blender.
- Reserve warm to make the cream.