- TM 5
Ingredients
Cinnamon sugar
- 0.5 cinnamon quill
- 200 g sugar
Donut batter
- 5 g yeast (1 sachet or 20 g fresh yeast)
- 50 g lukewarm milk
- 25 g sugar
- 300 g plain flour
- 2 g salt
- 3 eggs
- 100 g butter, cut into cubes and room temperature
Passionfruit curd
- 200 g raw sugar
- 120 g fresh passionfruit pulp (approx. 8 passionfruit)
- 120 g unsalted butter, cut into cubes
- 6 eggs
Passionfruit gelato
- 3 cups frozen passionfruit, chopped
- 80 g condensed milk
Whipped ricotta
- 500 g Firm Ricotta
- 100 g honey
- 0.25 tsp Vanilla Bean Paste
- 80 g Milk
Pistachio and freeze dried raspberry crumb
- 75 g pistachio nuts
- 0.25 cup freeze dried raspberries
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place cinnamon and sugar into mixing bowl and mill 10 sec/speed 10. Transfer into a bowl and set aside.
- Place yeast, milk and sugar into mixing bowl and heat 2 min/37°C/speed 1.
- Add flour, salt, eggs and butter and knead 3 min/
"Dough mode" , until mixture is pliable. Roll into small balls (approx. golf ball size) and set aside to prove for 5 minutes. Deep fry until golden, then roll in reserved Cinnamon sugar. - Place sugar into mixing bowl and mill 3 sec/speed 9.
- And all remaining curd ingedients and cook 15 min/80°C/speed 2. Transfer into a sealable container and place into refrigerator until needed.
- Place all gelato ingredients into mixing bowl and blend 3 min/speed 8, until smooth. Transfer into a freezable container and place into freezer until required.
- Place all ricotta ingredients into mixing bowl and blend 10 sec/speed 6, until smooth.
- Place pistachios and raspberries into mixing bowl and blend 3 sec/speed 5 or until roughly chopped.
- To serve smear a spoonful of of the curd onto the plate. Arrange donuts on top of the curd. Add scoops of ricotta and gelato on the plate and sprinkle with the crumb and edible flowers (optional).
Cinnamon sugar
Donut batter
Passionfruit curd
Passionfruit gelato
Whipped ricotta
Pistachio and freeze dried raspberry crumb
Assembly
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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