Potato donuts in cinnamon sugar with flambéed vanilla cream
Preparation
- Sugar for flambéing: Caramelise the sugar with a little water in a saucepan over a low to medium heat. Pour onto a baking tray lined with baking paper and leave to cool. Break into small pieces, finely grind in a blender and set aside.
- Flambéed vanilla cream: Mix the cornflour and egg yolks with 4 tablespoons of the milk until smooth. Whip the egg whites until stiff and stabilise with 1tbs sugar. Bring the rest of the ingredients to the boil in a pan. Add the starch-egg yolk mixture to the milk mixture stirring constantly and bring to the boil briefly. Remove the pan from the heat and gently fold in the beaten egg white. Pour the vanilla cream into bowls and ideally chill overnight.
- Cinnamon sugar: Mix all of the ingredients well and set aside.
- Potato Donuts: Prepare the 11er Mini Potato Donuts according to the instructions on the package and roll them in cinnamon sugar.
- Serving suggestion: Sprinkle the caramel sugar over the vanilla cream and flambé with a Bunsen burner. Arrange the potato donuts on top and sprinkle with a little icing sugar.
Ingredients
-
8 - 12 11er Mini Potato Donuts
300 g sugar for flambéing -
Flambéed vanilla cream
40 g cornflour
3 egg yolks
300 ml milk
3 egg whites
1 tbs sugar
200 ml cream
50 g sugar
25 g vanilla sugar
1 pinch of Salt -
Cinnamon sugar
150 g sugar
1 tbs vanilla sugar
1 tsp cinnamon -
As garnishing
Icing sugar