Food blogger Roberta Dall’Alba developed 3 delicious desserts for sisterMAG No. 51, inspired by Roy Lichtenstein and his Pop Art: Lemon saffron doughnouts with lemon glaze, 5 minutes strawberry sorbet and tropical popsicles with mango, passion fruit, coconut & lime. Sounds good, right?
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Colors: blue backdrop, yellow donuts. Round funfetti to recall the dots of the hand.
Ingredients:
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
Glaze
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)
To fry
1 l oil
Equipment
Thermometer
Stand mixer or other similar machine
How To:
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!).
Colors: red sorbet and yellow lemon zest. Light blue backdrop. Sorbet melted to imitate explosion.
Ingredients:
For 3 people
300 g frozen strawberries
60 g sugar
40 ml water
1-2 tsp organic lemon zest
10 ml organic lemon juice
you need
Blender or food processor
How To:
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.
Colors: yellow & white popsicles, red passion fruit (and black seeds). Light blue backdrop inspired by tears.
Ingredients:
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
you need
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.
How To:
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.
