Dessert: Chocolate doughnuts with cherries and pistachio sabayon

Name: Dessert: Chocolate doughnuts with cherries and pistachio sabayon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g + 1 pinch of sugar; 300 g frozen cherries; 75 g Dark chocolate; 4 TABLESPOONS Whipped cream; 3 TABLESPOONS Milk; 50 g firm nut-nougat mass; 1 coated tbsp + 1 Msp. cornflour; 3 TABLESPOONS Port wine; 175 ml Cherry nectar; 25 g Butter; 125 g Flour; 1 TABLESPOON Cocoa powder; 7-10 Tbsp Salt; 1 TABLESPOON Honey; 175 ml sweet dessert wine (e.g. Moscato d'Asti); 2 Egg yolk (size M); 50 ml White wine (e.g. Riesling); 1 TEASPOON ground pistachio kernels; 750 ml oil for frying; 7-10 Tbsp Chocolate curls

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g + 1 pinch of sugar
300 g frozen cherries
75 g Dark chocolate
4 TABLESPOONS Whipped cream
3 TABLESPOONS Milk
50 g firm nut-nougat mass
1 coated tbsp + 1 Msp. cornflour
3 TABLESPOONS Port wine
175 ml Cherry nectar
25 g Butter
125 g Flour
1 TABLESPOON Cocoa powder
7-10 Tbsp Salt
1 TABLESPOON Honey
175 ml sweet dessert wine (e.g. Moscato d'Asti)
2 Egg yolk (size M)
50 ml White wine (e.g. Riesling)
1 TEASPOON ground pistachio kernels
750 ml oil for frying
7-10 Tbsp Chocolate curls

Directions

1
For the sorbet, boil 50 g sugar and 5 tbsp water. Puree 200 g cherries and sugar syrup with a blender. Pour the sorbet into a small bowl and freeze for about 2 hours. Let 100 g cherries thaw at room temperature. Roughly chop the chocolate. Heat the cream and milk and remove from the heat.
2
Melt the chocolate and nougat in it and chill until the mixture is half firm. Form 8 balls from the mixture and freeze for 1 hour. Stir 1 tbsp. starch and 1 tbsp. water until smooth. Bring port wine and cherry nectar to the boil and thicken with the starch. Simmer for 1-2 minutes while stirring, then add the cherries. Let the compote cool down. Heat butter in a pot until it is nutty brown. Mix flour, cocoa, 1 pinch of sugar and 1 pinch of salt. Add honey, dessert wine and brown butter and mix to a smooth, thick dough. Let the dough rest for about 1 hour.
3
Simmer for 1-2 minutes while stirring, then add the cherries. Let the compote cool down. Heat butter in a pot until it is nutty brown. Mix flour, cocoa, 1 pinch of sugar and 1 pinch of salt. Add honey, dessert wine and brown butter and mix to a smooth, thick dough. Let the dough rest for about 1 hour. Mix egg yolks, white wine, 1 pinch of starch and 50 g sugar in a metal bowl, whip until foamy over a hot water bath. Finally fold in the pistachios. Heat the oil to approx. 170° C. Use a spoon or wooden skewer to draw chocolate balls through the baking dough, let them drip off a little and bake in the hot oil for 2-3 minutes until crispy. Use a hot spoon to cut out sorbet into dumplings. Arrange the sorbet, chocolate doughnuts, stewed cherries and pistachio sabayon and decorate with chocolate curls
4
Mix egg yolks, white wine, 1 pinch of starch and 50 g sugar in a metal bowl, whip until foamy over a hot water bath. Finally fold in the pistachios. Heat the oil to approx. 170° C. Use a spoon or wooden skewer to draw chocolate balls through the baking dough, let them drip off a little and bake in the hot oil for 2-3 minutes until crispy. Use a hot spoon to cut out sorbet into dumplings. Arrange the sorbet, chocolate doughnuts, stewed cherries and pistachio sabayon and decorate with chocolate curls
5
waiting time approx. 2 hours