Concept & Flavor Logic
Here’s how I imagine “Cold Donut with Pavesini and Yogurt”:
Cold / chilled dessert: more like a no‑bake or chilled cake/doughnut hybrid than a fried donut.
Donut shape or “cake donut” mold: you can make a ring shape (a donut mold or ring mold) so it looks like a donut but is served cold.
Pavesini biscuits: thin, crisp ladyfinger‑style biscuits (Italian) that will provide structure or a crunchy layer (or lining) inside or beneath.
Yogurt: likely Greek yogurt or full‑fat yogurt to make a creamy filling or mousse that fills the donut ring. Possibly sweetened and flavored (vanilla, honey, fruit).
So the structure might be:
Use Pavesini biscuits to line a ring mold (or donut pan) or form a base shell (soaked lightly or crisp).
Prepare a yogurt cream filling (yogurt + cream / gelatin / whipped cream) and pour into the mold.
Chill until set (4–8 hours or overnight).
Unmold and serve chilled, perhaps with fruit, compote, nuts, or a glaze drizzle.
This gives you a cold, creamy dessert in a donut form, with Pavesini adding structure and some textural contrast.
Below is a full, tested‑style recipe I propose.
Ingredients (for 8‑10 servings / one donut ring dessert)
Here’s a complete ingredient list. You can scale it.
For the base / shell / biscuit layer
~200 g Pavesini biscuits (enough to line a ring mold)
40–50 g unsalted butter, melted (to bind or soak)
(Optional) 1–2 Tbsp honey or sugar syrup (to brush or glaze the biscuits)
For the yogurt filling / mousse
500 g Greek yogurt, full fat (or thick plain yogurt)
200 ml heavy cream (or whipping cream)
80–100 g sugar (granulated or caster) — adjust to taste
2 tsp vanilla extract
8 g powdered gelatin (about 1 packet)
3–4 Tbsp hot water (to bloom the gelatin)
(Optional) 1 Tbsp lemon juice or zest (for brightness)
For topping / garnish / optional extras
Fresh fruit (berries, sliced strawberries, kiwi, etc.)
Fruit compote or coulis (berry sauce, mango sauce, etc.)
Honey or syrup drizzle
Crushed Pavesini or biscuit crumbs
Mint leaves
Powdered sugar dust
Optional chocolate shavings or cocoa powder
Equipment & general notes
A ring mold or donut mold or a springform pan with center insert (to produce donut hole)
Parchment or acetate sheet to line inside (for easier unmolding)
Mixing bowls
Whisk, spatula
Electric mixer (for whipping cream)
Saucepan or microwave for dissolving gelatin
Refrigerator for chilling
Knife / offset spatula for smoothing
Step‑by‑Step Method (Detailed)
Below is a full, detailed method including notes and tips at each step.
1. Prepare mold & line with biscuits
Take your ring mold or donut-shaped mold (for instance, a 9″ ring or donut pan). Line its bottom and inner wall with parchment or acetate if available, to ease unmolding.
Take the Pavesini biscuits and cut or break them as needed so they fit the curve of the mold. You want to form a shell or lining — biscuit “walls.”
Lightly brush or drizzle the biscuits with melted butter (and optionally a little honey or sugar syrup) so they adhere and are slightly moistened — this helps them “stick” and gives a bit of sweetness.
Press the biscuits gently into the mold (bottom and around inner wall) forming a continuous shell or base. Leave the center open (as donut). Make sure there are no major gaps.
Chill the lined mold in refrigerator ~10–15 minutes to set the shell solidly before filling.
2. Prepare the yogurt filling (mousse / cream)
Bloom the gelatin
In a small bowl, sprinkle the gelatin over 3–4 Tbsp hot (not boiling) water. Let it bloom (absorb water) for ~5 minutes until softened.
Gently melt the bloomed gelatin (microwave briefly or over a saucepan in water bath) until fully dissolved — don’t boil. Let it cool slightly (but not gel).
Mix the yogurt base
In a mixing bowl, whisk the Greek yogurt + sugar + vanilla extract (and optional lemon juice or zest) until smooth and creamy.
Gently stir in the dissolved gelatin (make sure gelatin isn’t too hot or it may harm yogurt texture). Mix until fully combined.
Whip the cream & fold
In a separate bowl, whip the heavy cream to soft peaks (not fully stiff yet).
Fold about one‑third of the whipped cream gently into the yogurt mixture to lighten it, then fold in the rest carefully, preserving as much air as possible. This produces a creamy, mousse-like texture.
3. Fill the mold & smooth surface
Pour the yogurt mousse mixture into the lined mold (inside the Pavesini shell). Use a spatula or the back of a spoon to spread and smooth the top.
Tap the mold gently on counter to release small air bubbles and help filling settle uniformly.
If the filling goes above the biscuit edge, you may trim or smooth edges for neatness.
4. Chill & set fully
Cover the mold (with plastic wrap or a lid) and refrigerate for at least 4–6 hours, ideally overnight, until fully set and firm.
After ~2 hours, you can check firmness; once set, continue chilling until ready.
5. Unmold & garnish
To unmold: run a sharp knife around the inner edge carefully, then invert onto your serving plate, or gently release the ring. If you used acetate or parchment, peel away slowly.
Garnish with fresh fruit, compote, crushed biscuits, mint leaves, honey drizzle, or powdered sugar as desired.
Serve chilled. Slice like a ring cake.
Timing & Workflow Plan
Here is how you might schedule:
Step Estimated Time
Line mold with biscuits ~10–15 min
Chill shell lightly ~10–15 min (overlaps)
Bloom & melt gelatin ~5 min
Mix yogurt base ~5 min
Whip cream & fold ~5 min
Fill mold & smooth ~5 min
Chill & set 4–8 hours (or overnight)
Unmold & garnish ~5–10 min
Total active time ~45–60 min
Total including chilling ~5–8+ hours
You can perform shell lining earlier in the day, then do the yogurt part later.
Tips, Variations & Troubleshooting
Tips for success
Use full-fat Greek yogurt or thick yogurt for a rich texture.
Make sure gelatin is fully dissolved and not too hot when mixing in.
Fold whipped cream gently to preserve airiness — overmixing will deflate.
Ensure Pavesini shell is stable and well chilled, so it supports the filling.
Tap the mold to remove air bubbles before letting chill.
Chill thoroughly; unmolding too early can cause breakage.
Use parchment or acetate to help slide the dessert out cleanly.
Variations & twists
Fruit swirl: swirl berry puree (raspberry, strawberry) into part of the yogurt before setting for marbled look.
Layered mousse: do half yogurt, half flavored mousse (chocolate mousse) for a duo effect.
Crunchy layer: add crushed biscuits or nuts between shell and filling or on top.
Flavored yogurt: use vanilla, honey, or fruit- flavored yogurt (adjust sugar accordingly).
Non‑gelatin alternative: use agar-agar (vegetarian) with adjusted quantity.
Mini version: use small ring molds or silicone donut molds for individual “cold donuts.”
Glaze / mirror finish: finish top with a thin fruit glaze or clear gelatin glaze.
Citrus yogurt donut: add lemon zest or orange zest in the yogurt filling for brightness.
Troubleshooting common problems
Problem Cause Solution
Dessert mixture too soft / doesn’t set Insufficient gelatin or underchilling Increase gelatin slightly, chill longer
Shell collapses or leaks Pavesini shell not stable or filling pushes Chill shell well; pour filling gently; reinforce lining
Bubbles or tunnels in filling Air not released before chilling Tap mold firmly; skim surface before chill
Filling cracks on top when unmolding Sudden temperature change or overchilled crust Let sit briefly at room temp before unmolding
Filling separates / weeps Yogurt too watery or gelatin weak Use thicker yogurt, ensure proper gelatin ratio
Serving & Presentation Ideas
Serve slices like a ring cake on dessert plates.
Garnish with sliced fruit, fruit compote, berries, mint.
Drizzle honey or fruit sauce on top or around plate.
Serve with a small side of fresh berries or fruit salad.
Dust with powdered sugar or crushed Pavesini.
Offer a spoonful of yogurt or whipped cream alongside for extra creaminess.
Serve chilled; ideally after dessert or at brunch.
Printable / Clean Version of Recipe
Cold Donut with Pavesini & Yogurt
Servings: ~8–10
Total time: ~5–8 hours (including chilling)
Active time: ~45–60 minutes
Ingredients
Shell / lining
~200 g Pavesini biscuits
40–50 g unsalted butter, melted
(Optional) 1–2 Tbsp honey or sugar syrup
Yogurt filling
500 g Greek yogurt (full-fat or thick)
200 ml heavy cream
80–100 g sugar
2 tsp vanilla extract
8 g powdered gelatin
3–4 Tbsp hot water
(Optional) 1 Tbsp lemon juice or zest
Garnish / topping
Fresh fruit (berries, sliced fruits)
Fruit compote or coulis
Crushed biscuits or Pavesini crumbs
Mint leaves
Honey or syrup drizzle
Powdered sugar
Instructions
Line a ring mold with Pavesini biscuits, brushing lightly with melted butter (and optionally honey) to adhere. Chill ~10–15 min.
Bloom gelatin in hot water; melt and cool slightly.
Whisk yogurt + sugar + vanilla (and optional lemon) until smooth. Stir in dissolved gelatin.
Whip heavy cream to soft peaks; fold gently into yogurt mixture.
Pour mixture into the lined mold, smoothing the top and tapping to release bubbles.
Cover and refrigerate at least 4–6 hours or overnight until fully set.
Unmold carefully, peel away any liner.
Garnish with fruit, crushed biscuits, mint, or drizzle as desired. Serve chilled.
If you like, I can convert this into a video/photo step-by-step version, or adapt it to ingredients you have in Morocco, or send you a mini individual portions version. Do you want me to send one of those now?
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