Spagat doughnuts with raspberry sorbet

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the raspberry sorbet, pass 600 g raspberries through a sieve. Soak the gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Boil up 100 ml white wine, sugar, vanilla pulp and vanilla pod. Wash lime hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Put peel and juice into the pot, bring to the boil and simmer for about 5 minutes

2. 2

   Squeeze the gelatine and dissolve in the hot syrup. Mix the syrup and raspberry puree and freeze in an ice cream machine

3. 3

   Wash the lemon hot, grate dry and grate the peel thinly. Knead flour, icing sugar, egg, cinnamon, 2 tablespoons white wine, butter, salt and grated lemon peel to a smooth dough

4. 4

   Roll out on the floured work surface to a thickness of approx. 3 mm. Cut into rectangles (5 x 8 cm) with a dough wheel. Clamp the dough rectangles in portions on a special pair of tongs for spaghetti doughnuts or place them on the end of a round piece of wood (2-3 cm Ø) and tie them up with kitchen twine. Bake the dough pieces one after the other in hot frying fat or clarified butter for approx. 3 minutes until light brown. Drain the finished doughnuts on kitchen paper. Arrange doughnuts and sorbet and decorate with raspberries and lemon balm. Dust with icing sugar

Nutrition Facts

KCAL
400 kcal

CARBS
47 g

FATS
19 g

PROTEINS
6 g