Doughnuts with lemon curd, Mascarpone and mixed berries
|6||plain doughnuts — halved horizontally|
|300 g||mixed berries|
|1/4 cup||cream — fresh, for whipping|
|1 Tbs||icing sugar|
|4||eggs — whisked|
|4 tsp||lemon — zest only|
|1/2 cup||lemon juice|
|125 g||butter — cubed|
|250 g||LANCEWOOD® Mascarpone Cheese|
Place the doughnuts on the braai grid over medium coals and toast for 1 – 2 minutes. Remove to cool for later use.
For the lemon curd, add the whisked eggs to a mixing bowl, along with the sugar, lemon zest and lemon juice, then whisk briskly.
Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water and stir occasionally.
Add the butter and keep stirring until the sauce thickens – this can take a couple of minutes. Once cooked, strain the curd into a jug and set aside to cool.
Whip the cream on high until it forms fluffy peaks.
Stir the mascarpone cheese into the cooled lemon curd and mix well.
Use a piping bag or spoon to top the doughnuts with the lemon curd mascarpone mixture.
Add the berries, a dollop of whipped cream and a sprinkling of icing sugar. Garnish with the mint leaves.
Recipe extract from My Vegetarian Braai by Adele Maartens published by Struik Lifestyle, an imprint of Penguin Random House. Photography by Hein van Tonder.
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