food, Recipes

Granadilla curd doughnuts

Toby Murphy

In our December issue, in stores and online now, you'll find a brilliant selection of quick and easy alfresco dishes that celebrate summer with bright, chargrilled vegetables and bold flavours. To finish off your ultimate holiday entertaining menu, serve up these tart yet deliciously sweet doughnuts.

granadilla curd doughnuts

granadilla curd doughnutsIngredients 3 large eggs, lightly beaten 2 large egg yolks, lightly beaten 1 cup caster sugar ½ cup granadilla pulp 2T lemon juice 150g unsalted butter, cut into 4 blocks 250g mascarpone cheese 2T milk 1t vanilla paste 4 plain, sugared doughnuts, sliced in half crosswise Method To make the granadilla curd, whisk the eggs and yolks, sugar, granadilla pulp and lemon juice in a bowl. Pour into a small pot and cook over medium heat, stirring continuously for 2 minutes or until the sugar has dissolved. Gradually add the butter, one piece at a time, and stir until melted. Reduce the heat to low and cook for a further 6-8 minutes or until the curd has thickened. Refrigerate until ready to use. For the filling, whisk the mascarpone with the milk and vanilla paste and set aside. Toast the doughnuts on a griddle pan and generously spread the mascarpone mixture over one half of the doughnut. Spoon the curd over, sandwich with the other half and serve immediately. SERVES 4