Monday, 12 May 2014

Tarragon Sugared Doughnuts with Pink Peppercorn Ice Cream - A Recipe and a Lurpak Adventure

Lurpak Adventures
Tarragon Sugared Doughnuts and Pink Peppercorn Ice Cream



I am contrary. If someone tells me to go left, I feel myself veering to the right (this is possibly why I don't drive, and you should all be grateful)*.

So when Lurpak sent me a product from their new Cooks' Range - Lurpak Clarified Butter (or ghee as it's often known) with some tarragon and some pink peppercorns and then suggested I might use them to make a nice steak, my first thought was, "I don't think so".



Lurpak Adventures


In fact, I'm contrary enough that I thought I'd make a dessert instead, and as any fule kno, I don't do puds (unless they're as ridiculously easy as the Burmese New Year snack known as mont lone yay paw).



Lurpak Adventures


So anyway, I sat staring at the wee tub of ghee and the little baggies of herbs, and I racked my brain and I came up with the following - Tarragon Sugared Doughnuts with Pink Peppercorn Ice Cream.

It occurred to me that tarragon is sweet and fragrant with enough of a bitter aniseed kick that it bears more than a passing resemblance to matcha ie Japanese green tea, which works wonderfully in desserts.

And the pink peppercorns would also provide spice and heat to cut through the richness of the ice cream.

I also decided to bake the doughnuts and then dip them in the melted clarified butter to get that glorious deep-fried sheen and flavour without actually having to deep-fry (thus saving a few calories, I hope).




Lurpak Adventures


Lurpak Adventures




Tarragon Sugared Doughnuts with Pink Peppercorn Ice Cream (Recipe)


For the ice cream:
  • 4 egg yolks
  • 100g icing sugar
  • 300g cream cheese (I used Philadelphia)
  • 2 tbsp condensed milk
  • 200ml double cream
  • 1 tsp vanilla essence
  • 1 tbsp pink peppercorns, crushed

For the doughnuts (makes 20-24 small doughnuts)
  • 200g plain flour
  • 100g caster sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 125g clarified butter
  • 1 egg
  • 175ml whole milk

For the doughnut coating
  • 2 tbsp caster sugar
  • 1 tbsp dried tarragon
  • 100g clarified butter
Method:

The day before you want to serve this dish, beat all the ingredients for the ice cream together except for the peppercorns in a large bowl. When it's thick and fluffy, stir in the peppercorns.

Pour into a tub with a lid and freeze for at least six hours, preferably overnight (there's no need to whisk or beat this ice cream - you can just leave it in the freezer).



Lurpak Adventures


Lurpak Adventures



When you're ready to make the doughnuts, sift the flour, sugar, baking powder and salt into a large bowl and stir with a wooden spoon to combine.

Add the melted clarified butter, egg, and milk, and beat with a whisk or electric mixture until thick, smooth and creamy. 



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If using a doughnut maker, preheat for 5 minutes. Spoon a tablespoon of the doughnut batter evenly into each hole of the doughnut maker and close the lid. Leave the doughnuts to cook for 5 minutes or until they're firm but springy and golden brown.

If using an oven, preheat to 160C. Grease the holes of a mini cupcake tray or doughnut hole tray with a little of the clarified butter and then spoon a tablespoon of the doughnut batter evenly into each hole of the tray. Bake the doughnuts for 8 minutes or until they're firm but springy and golden brown.



Lurpak Adventures



Lurpak Adventures


Meanwhile, melt the butter for the doughnut coating and set to one side in a bowl.

Now grind the tarragon and caster sugar for the coating in a pestle and mortar until it's as fine as you can manage and set to one side.



Lurpak Adventures


Lurpak Adventures

Carefully remove one of the hot doughnuts from the doughnut maker/tray and dip first in the melted butter so it's completely coated and then roll in the tarragon sugar.

Place on a baking tray and then repeat for the rest of the doughnuts.


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When you've made all your tarragon sugar doughnuts, serve immediately whilst they're still warm with scoops of your pink peppercorn ice cream.

Et voilĂ ! I made a pretty pud!


Lurpak Adventures




*You'll be pleased to hear that I've been blessed with a child that is just as contrary as I am.

This is a sponsored post.

13 comments:

  1. Brilliant use of ingredients! I love the sound of that ice cream base too - very versatile.

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    Replies
    1. Thanks Alicia! Yep, I'm going for minimum effort as far as ice cream is concerned :)

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  2. How unusual but looks so delicious. Bravo.

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    Replies
    1. Thanks GF! Am dead chuffed at how this turned out because I'm so scared of puds and baking!

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  3. How did I not know one can have a doughnut maker..?!

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    Replies
    1. You can buy a machine to make anything from Robert Dyas.

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  4. I love no churn ice creams! We had a doughnut maker like that, wonder if we still have it? Next time you make ice cream, join #BSFIC? X x

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    Replies
    1. Ha, I'm not good enough to join #BSFIC!

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    2. What kind of bollox is this? I mixed matcha powder into ready made custard and churned it. This is not a poncy thingummy. :-D

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  5. I love pink peppercorns in puddings - genius :)

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  6. Great recipe! :) Just to let you know we've featured this post on our The Best in Food Blogging This Week post here: https://www.corrchilled.co.uk/index.php?route=pavblog/blog&id=61

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  7. Awesome recipe. thanks for this wonderful personal.

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Thanks for taking the time to comment!