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Article: Cold Vice Versa Baked Donut Dish

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liquid nitrogen baked donut dessert recipe with queensborough gin, cherry puree, lime, and organic vanilla rooibos herbal tea
Culinary

Cold Vice Versa Baked Donut Dish

COOKING WITH TEA

Cold Vice Versa Baked Donut

Wow your guests with a unique garnish – a donut “baked” with liquid nitrogen.

Quick to make, these soft, chewy “donuts” will be sure to complement any cocktail, or serve as a snack at your next afternoon tea get-together.

Pair these fun treats with a tea-infused julep!

Mix together our Organic Vanilla Rooibos, Queensborough gin, a few spoonfuls of cherry pureé and half a lime to make the perfect base to showcase these “donuts!”

[[ recipeID=recipe-8krhkrdd3, title=Cold Vice Versa Baked Donut ]]

Tea in Recipe

loose leaf tea | black

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Cold Vice Versa Baked Donut

Servings: 1

Keywords: Dessert, Snack

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 20 Grams TEALEAVES Shanghai Rose
  • 100 Grams Simple Syrup
  • 150 mL Queensborough Gin
  • 200 mL Whipping Cream
  • 2 Egg Whites
  • 10 Grams Agar or Maltodextrin

Instructions

  1. Boil the simple syrup with the tea until the syrup gets thick. Then double strain and let it chill at room temperature.
  2. Put all the ingredients together into a blender and blend it for 10 seconds.
  3. Add this mixture to the siphon and shake.
  4. Spray the mixture into the bowl liquid nitrogen and slowly cook until the foam gets the proper shape and soft to bite it. Make sure to use tongs to flip the donut so it cooks evenly.