Warm Stollen Doughnut with Marzipan Semi Fredo and Suzette Mandarins

PUBLISHED: 17:17 01 December 2010 | UPDATED: 18:15 20 February 2013

Warm Stollen Doughnut with Marzipan Semi Fredo and Suzette Mandarins

Warm Stollen Doughnut with Marzipan Semi Fredo and Suzette Mandarins

Warm Stollen Doughnut with Marzipan Semi Fredo and Suzette Mandarins by Simon Radley at The Chester Grosvenor

Warm Stollen Doughnut with Marzipan Semi Fredo and Suzette Mandarins

Simon Radley at The Chester Grosvenor

When it comes to dessert I like a play on a classic theme and this is no exception. It is a simplified version of a dessert we have used in a couple of different guises at the restaurant and would make a fantastic finale to your festive dinner party. The spiced doughnut and Suzette sauce will give wonderful aromas as you enter the room contrasted by the sweet, ice cold semi-fredo. A wonderful alternative to the usual festive stodge!!!

For the doughnut

400g Strong White Flour
70g Caster Sugar
2g Salt
90g Unsalted Butter
1 Large Egg
175ml Milk
15g Fresh Yeast
50g Mixed peel
50g Currants
60g Good Quality Marzipan

You will also need about 150g caster sugar and half a teaspoon of cinnamon to roll the doughnuts in later.

1. Place the flour, sugar, salt and butter in a bowl and work to a breadcrumb stage, then make a well in the centre.

2. Whisk the egg, yeast and milk together and add to the flour.

3. Work the dough for around 5 minutes, it will remain quite sticky.

4. Mix in the mixed peel and currants, cling film the dough and chill for at least one hour.

5. Divide the dough into 25g balls. Press a piece of marzipan into the centre of each and leave in a warm place for about an hour when they should have doubled in size.

6. Fry the doughnuts at 160oC, rotating regularly for even colour. They should take 5-6 minutes to reach a deep golden brown. Dry on kitchen towel.

For the semi-fredo (make the day before)

6 Egg Yolks (100g)

100g Caster Sugar

30ml Water

250g Mascapone

250g Whipping Cream

100g Amaretto

1 leaf Gelatine

1. Freeze 16 mousse rings on a flat tray.

2. Beat the Mascapone until smooth. Whip the cream and fold through, set aside.

3. Soak the gelatine leaf in cold water.

4. In a mixer with a whisk attachment, whisk the yolks until pale.

5. Meanwhile, cook the sugar and water in a small pan with a sugar thermometer to 118oc.

6. Carefully pour the sugar into the egg yolks with the machine on low speed, then return to full speed and whisk to create a sabayon.

7. Warm the amaretto without boiling and use to dissolve the gelatine, pour into a bowl and leave to cool.

8. Add a little of the sabayon to the amaretto and whisk in, then fold in the remaining sabayon.

9. Fold in the cream and mascarpone, the pipe into your pre-frozen moulds and freeze.

For the Suzette mandarins

8 Mandarins
600ml Mandarin or Clementine Juice*
150g Caster Sugar50g Brandy (optional)

*some supermarkets do this as a fresh juice which will save you time and money squeezing fresh

1. Zest one of the mandarins, then peel and segment all 8 and place in a bowl, splash over the brandy if using.

2.Bring the juice to the boil and set aside.

3.Place the caster sugar in a warm pan and stir until you get a golden caramel.

4.Quickly stir in the zest and then carefully pour in the warm juice.

5. Bring to the boil to dissolve any remaining sugar, then sieve onto the segments and leave to marinade.

Plating the dessert

If you have cooked your doughnuts earlier, warm them back through in the oven, then roll them in the cinnamon sugar. De-mould your semi-fredo and stand in the centre of a shallow bowl. Spoon five or six of the Suzette segments around, with some of the syrup. Place the warm doughnut on top of the semi-fredo and serve to your guests immediately.

Latest from the Cheshire