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Raspberry and Davidson Plum Curd with White Chocolate
Recipe by Vienna
Re-create this quick and easy, classic recipe - donuts filled with a sweet Raspberry Davidson plum curd.
- Steps
- Ingredients
Ingredients
Raspberry Davidson Plum Curd
Raspberry Glaze
White Chocolate Shards
To Serve
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Steps
- For the Raspberry Davidson Plum Curd, place raspberries in a food processor and process to a puree. Pass puree through a fine sieve into a medium saucepan, discarding the seeds. Add sugar, davidson plum powder and lemon juice to puree, stir and bring to a simmer over medium heat.
- In a medium bowl, combine yolks and cornflour and whisk until smooth. Add to raspberry mixture and whisk over medium heat until thickened.
- Whilst whisking, gradually add butter and bring to a simmer. Pass curd through a fine sieve into a bowl and freeze until cold. Transfer curd to a piping bag fitted with a narrow nozzle.
- For the Raspberry Glaze, place raspberries in a small saucepan over medium heat and simmer for 3-5 minutes or until the raspberries have broken down to a thick pulp. Pass raspberries through a fine sieve into a small clean saucepan, discarding the seeds.
- Add icing sugar to raspberries, place saucepan over low heat and mix for 1-2 minutes or until sugar dissolves and glaze has thickened to a jam consistency. Remove saucepan from the heat. Whilst whisking, gradually add water to the glaze. Set aside to cool.
- For the White Chocolate Shards, place a silpat mat on a tray. Spread melted chocolate evenly across to 2mm thickness. Dust raspberry powder over the chocolate and freeze until set. Break or cut chocolate into large pieces.
- To assemble, dip the top half of each donut into glaze and place on a tray. Use a small knife to make an incision in the top of each doughnut and pipe enough curd in to fill.
- To serve, top each donut with chocolate shards.
