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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep32 - Doughnuts with Chilli Chocolate Ice Cream with Rhubarb


Team:Alex & Gareth

Prep:1 hour (+4 hours freezing)

Cook:30 mins

Serves:4

 

INGREDIENTS

Micro mint, to garnish

 

CHILLI-CHOCOLATE ICE-CREAM

300ml milk

300ml thickened cream

2 birds-eye chillies, finely chopped

4 egg yolks

75g (1/3 cup) caster sugar

125g dark chocolate (70% coca solids), finely chopped

 

RHUBARB SAUCE

550g rhubarb, trimmed, chopped

75ml maple syrup

150ml water

1 pinch of ground cardamom

 

DOUGHNUTS

70g unsalted butter, chopped

200g plain flour

1 tsp salt

½tsp baking powder

2 eggs, lightly beaten

Vegetable oil, to deep-fry

75g (1/3 cup) caster sugar

1 tsp ground cinnamon

 

METHOD

  1. To make chilli-chocolate ice-cream, place milk, cream and chilli in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; dont boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
  1. To make rhubarb sauce, place all ingredients in a medium saucepan over medium heat and bring to the boil. Simmer, stirring occasionally, for 8-10 minutes or until softened. Set aside to cool completely. Blend until smooth.
  2. To make doughnuts, place butter and 250ml (1 cup) water in a small saucepan and bring to the boil. Remove from heat. Add combined sifted flour, salt and baking powder. Using a wooden spoon, beat until mixture leaves side of pan and a smooth ball forms. Beat in egg until thick and glossy.
  3. Decorate doughnuts with mint and serve with chilli-chocolate ice-cream and rhubarb sauce to the side.
  1. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Working in batches, gently drop 1 tablespoon of mixture into the oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Roll in combined sugar and cinnamon.

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