“Just imagine you are making a burger for dessert!” is how Paul Flynn describes this particular dish. “I take great pleasure in putting wonderful ingredients together and getting a gorgeous result with very little effort” continues Paul. “These take no time at all and are sinfully tasty.”
Serves: Four
Time: 10 mins
Ingredients
100ml cream
4 fresh jam doughnuts, from the bakery
4 heaped tbsp hazelnut spread
1 punnet fresh raspberries
Belbake Fairtrade icing sugar, to dust,
Optional
Method
Whip the cream until it holds but doesn’t go so stiff that it starts to crack.
Cut the doughnuts in half – just imagine you are making a burger for dessert!
Spread the hazelnut spread on the base of the doughnut, divide the raspberries and form a ring around the edge of the hazelnut spread.
Plop a generous amount of whipped cream in the middle.
Place the top of the doughnuts back on and give them a little gentle nudge down so that the cream starts to ooze out the sides. Dust with icing sugar, if desired, and
serve.
Recipe from “Paul Flynn’s Family Food” book.
SHARING OPTIONS