When one thinks of a doughnut, many things come to mind. I think Homer Simpson, some might think of the new craze cronut, but when Chef Parke and Justin think of doughnuts they are savory and possibly topped with caviar. To be more specific, it's a Bellwether Farms Jersey Ricotta Doughnut served with American caviar, sweet corn and yuzu curd. The caviar is harvested from wild paddlefish in the rivers of Tennessee, just so you know.

The one and only Ricotta Doughnuts topped with American Caviar

The one and only Ricotta Doughnuts topped with American Caviar

Here's the recipe if you're feeling adventurous and a little decadent:

Doughnuts:

1 1/2 cup AP flour

1 Tablespoon + 1 teaspoon baking powder

2 cups Ricotta

4 eggs

1/4 cup sugar

pinch of salt

- whisk dry ingredients

- whisk ricotta, eggs and sugar

- whisk wet and dry mix

- scoop into 375° oil until golden brown

Sweet Corn Filling: 

grate the corn and slowly bake covered at 300° for 5 to 6 hours, based on starch content. Stir every 30 minutes.

transfer mix to a bowl and add mascrapone and salt

Yuzu- Lemon Curd:

6 ounces lemon juice

3/4 cup sugar

zest of 2 lemons

2 whole eggs

4 egg yolks

1 Tablespoon + 1 teaspoon yuzu juice

salt to taste

- heat lemon juice, sugar and zest to a boil, whisk to disolve

- whip whole aggs and yolks to full volume and until light in color

- temper hot mix into eggs and strain through chinoise back into pot

- whisk until desired thickness

- add yuzu juice and a pinch of salt

- cover with plastic so it's touching the top as to not allow a film

- bring to room temperature before refrigeration 

To serve, inject the doughnuts with the sweet corn mixture. Place the filled doughnuts on a plate of the yuzu- lemon curd and top with caviar. And there you have the most ridiculous doughnut ever.

 

 

 

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