Grant MacNicol, head chef at Dornoch Castle Hotel, gives us this delicious dessert recipe for Coffee and doughnuts with marshmallow foam and chocolate spoon.

  • Medium

Ingredients

  • For the Coffee mousse:
  • 400ml double cream
  • 3 whole eggs
  • 3 additional egg yolks
  • 250g dark chocolate
  • 1 shot espresso or 1tsp instant coffee (dissolved in water)
  • For the Doughnuts:
  • 250g strong white flour
  • 25g caster sugar
  • 20 unsalted butter
  • 1 egg
  • 7g instant yeast
  • 5g salt
  • 75ml warm milk
  • 65ml water
  • vegetable oil (for deep frying)
  • For the Marshmallow foam:
  • 75g egg whites
  • 150g caster sugar
  • 45g water
  • 1 sheet gelatine
  • For the Chocolate spoon:
  • 50g dark chocolate
  • 50g milk chocolate

Method

Coffee and doughnuts with marshmallow foam and chocolate spoon

For The Mousse

Whip the cream and put to one side. Whisk the eggs and yolks together.

Place the chocolate in a bowl and melt over a pan of simmering water until completely melted. Add coffee and stir.

Allow to cool slightly and then fold into the egg mixture.

Allow to cool further ten-15 minutes. After is has cooled, fold with whipped cream.

Once finished, place into coffee cups three quarters full.

The mixture should be light and airy. Place in fridge to set.

For The Marshmallow Foam

Soak the gelatine sheet in cold water. Boil the sugar and water. The mixture should reach 103 Celsius on the thermometer.

Whisk the egg whites until the peaks are soft. Add gelatine to the sugar and water mix until it completely dissolves.

Slowly add the sugar and water liquid to the egg whites and mix until completely cool. Place in a piping bag and allow to cool in the fridge.

Pipe over coffee mousse before serving.

For The Doughnuts

Place all ingredients in a large mixing bowl. Holing back one quarter of the water, stir with your hands until dough is formed.

Slowly add the remaining water and knead the dough in a bowl for 4 minutes. Tip dough out onto lightly floured surface and knead well for further ten minutes until smooth and elastic.

Place in a clean bowl, cover with a damp towel and allow to rise for 1 hour. Tip back onto fouled surface and ‘knock it back’ by kneading a few more times.

Roll dough out until 2cm thick and cut to the size you like your doughnuts.

Place on a floured baking tray and allow to rise for 1 hour.

Deep fry in sunflower oil at 180 Celsius until golden brown and cooked in the middle. Dust with sugar whilst warm.

For the Chocolate Spoon

Melt chocolate in bowl over a pan of simmering water. Pour chocolate into spoon moulds (if you have them), if not create the shape on a smooth surface before cooling.

Allow to cool.

Coffee and doughnuts with marshmallow foam

Picture: Dornoch Castle Hotel

• For this recipe and more like it, check out http://www.dornochcastlehotel.com/dining/

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

Let us know what you think

comments

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.