Pop Art Desserts
Pop Art Desserts
Inspired by »Gun« .
Colors: blue backdrop, yellow donuts. Round funfetti to recall the dots of the hand.
for about 20 donuts (8 cm diameter)
- ¼ tsp Saffron powder
- 170 ml milk at room temperature
- 85 g sugar
- 7 g dried yeast
- 2 eggs (at room temperature)
- 500 g all-purpose flour
- 2 tsp organic lemon zest
- 80 g melted butter
- 10 g salt
- 200 g icing sugar
- Juice from organic lemon, enogh to get a creamy consistency
- Zest from half organic lemon, to taste
- Yellow food coloring, few drops
- Funfetti (optional)
- 1 l oil
- Stand mixer or other similar machine
- To make these doughnuts you can use stand mixer or a bread machine with »dough function«.
- Infuse the saffron in about 10 ml of milk. Set aside.
- Warm up the rest of the milk (doesn’t have to be hot, 35 °C are enough).
- Activate your machine or mixer, combine milk, sugar and yeast and let it dissolve for a minute.
- Start adding half of the flour, gradually. Let incorporate then add the lemon zest, saffron + milk and melted butter. Let the fat absorb. If necessary, scrap down the sides.
- Finally, add the remaining flour and salt and let incorporate. Let knead for about 10/15 minutes.
- Put the dough into a big bowl, cover and let rise in a warm place – for 1.5/2 hours (it depends on your room’s temperature) or until doubled in volume.
- When double in volume, roll the dough out on a floured surface to about 6/7 mm thickness.
- Cut into doughnuts using a cutter or a glass (8 cm diameter) and cut the holes with a small cutter (3 cm diameter). Do not discard the holes, you can fry them as well.
- Cut parchment paper in squares and place each donut onto a piece, it will be easier to remove them and throw them into the oil.
- Place them on a baking tray and let them rise for about 40 minutes (covered with a plastic wrap or a cloth).
- In a large sauce pan, pour a liter of oil and heat it (on medium heat) until it is 170/175 °C (340/345 °F) *.
- Drop 2 or 3 of the doughnuts at a time (and some holes) into the oil and fry on one side. When they’re golden, turn them and cook the other side. Drain on paper towels.
*Keep checking the temperature using the thermometer. Make sure the temperature doesn’t drop or increase too much during cooking time.
To make the glaze
- Start adding lemon juice to your icing sugar and whisk until you get a creamy consistency.
- Add food coloring and lemon zest.
- You can glaze the doughnuts when still warm or cooled down.
- Eat immediately or store them into the fridge (or freeze them!).
5 MINUTES STRAWBERRY SORBET (WITHOUT ICE CREAM MACHINE)
Inspired by »whaam«.
Colors: red sorbet and yellow lemon zest. Light blue backdrop. Sorbet melted to imitate explosion.
For 3 people
- 300 g frozen strawberries
- 60 g sugar
- 40 ml water
- 1-2 tsp organic lemon zest
- 10 ml organic lemon juice
- Blender or food processor
- In a small pot, let sugar dissolve together with water, lemon zest and juice. Let simmer at low heat for about 5 minutes. Turn off.
- Put your frozen strawberries into a food processor and start blending.
- Gradually add the sugar syrup – in the meantine, keep blending – until you have no more chunks of fruit. At this point, you should already have the right sorbet-consistency.
- If it’s too melted, place it into the freezer for some minutes and then scoop it out.
Inspired by »hopeless«.
Colors: yellow & white popsicles, red passion fruit (and black seeds). Light blue backdrop inspired by tears.
For 5 popsicles
- 200 g mango pulp
- 150 ml full fat coconut milk (from a can)
- 80 ml condensed milk *
- 25/30 g passion fruit pulp + some to decorate
- Zest from organic lime, to taste
- A piece of white chocolate, to decorate
- Popsicle mold
*TIP: If you’re vegan, use vegan condensed milk instead. You make your own. You just need about 80 ml of full fat coconut milk and 25 g of sugar. Let them dissolve at low heat, then stir until it thickens. Let it chill overnight.
- Cut the mango pulp and blend it until pureed. Set aside.
- Combine coconut milk and condensed milk and stir.
- Divide it into 3 parts (first part 50 g, the other two parts 90 g).
- Add mango pulp to the first (50 g) and stir.
- Add lime zest to one part and stir.
- Then add passion fruit to the third part and stir.
- Pour the mixtures into the popsicles’s mold, layering them.
- Freeze until ready.
- Optional: decorate with white chocolate.