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Mark and Chris - Bomobolini

with Raspberry Sorbet

Prep time: 50 mins (+ 1 hour standing)     Cook time: 15 mins    Serves: 12

Ingredients

Vegetable oil, to deep-fry

Icing sugar, to dustRaspberry Sorbet

440g caster sugar

8 cups frozen raspberries

125ml liquid glucose or corn syrup

60ml lime juiceBombolini

12g fresh yeast

250ml milk, at room temperature

1 egg

2 egg yolks

450g plain flour

110g caster sugar

1 tsp salt

1 orange, zested

100g butter, diced, softenedVanilla Mascarpone

300g mascarpone

4 tbs icing sugar

2 tsp vanilla paste

Method

  1. To make sorbet, place sugar and 500ml (2 cups) water in a saucepan over medium heat and stir until sugar dissolves. Simmer until slightly thickened. Add raspberries and stir for 5 minutes or until softened.
  2. Transfer to a blender with remaining ingredients and blend until smooth. Pass through a fine sieve into an ice-cream maker. Chill. Churn according to manufacturer’s instructions.
  3. To make bombolini, stir yeast and 80ml (1/3 cup) of the milk in a bowl and set aside.
  4. Place egg, egg yolks and remaining milk in the bowl of an electric mixer fitted with a dough hook and mix to combine.
  5. Add combined flour, sugar, salt and orange zest and mix until a soft, sticky dough forms. Add yeast mixture and mix for 3 minutes. With the motor running, add butter a little at time until combined.
  6. Transfer dough to a lightly floured work surface and knead until smooth. Place in an oiled bowl and set aside, covered, in a warm place for 1 hour or until doubled in size.
  7. Punch down dough and roll out on a lightly floured work surface until 2.5cm thick. Cut out 5cm rounds and place on a baking paper-lined oven tray.
  8. Cover and set aside in a warm place for about a further 30 minutes or until doubled in size.
  9. Meanwhile, to make vanilla mascarpone, lightly whisk all ingredients together until combined. Refrigerate until required.
  10. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop doughnuts into the oil and fry, turning, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Dust with sifted icing sugar.
  11. Make a small hole in top of doughnuts with a knife or teaspoon and spoon or pipe in vanilla mascarpone.
  12. Divide doughnuts among serving plates and serve with sorbet to the side.
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