#elevateddesserts

Savor the delightful pairing of juicy blackberries and fresh chevre goat cheese in these flavorful and fluffy raised doughnuts. Ideal for dessert or breakfast!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk 110F. 2 tablespoons unsalted butter, melted. 1/4 cup fresh chevre goat cheese. 1/2 cup fresh blackberries. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract. 1 large egg. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: Warm milk and yeast should be combined in a small bowl. Until frothy, let it sit for five minutes. Sift flour, sugar, and salt together in a big mixing bowl. To the dry ingredients, add the egg, melted butter, chevre, blackberries, vanilla extract, and frothy yeast mixture. Mix until a dough takes shape. On a surface dusted with flour, knead the dough for approximately five minutes, or until it becomes elastic and smooth. After putting the dough in a greased bowl and covering it with a fresh kitchen towel, let it rise for one hour, or until it has doubled in size. On a floured surface, punch down the dough and roll it out to a thickness of about 1/2 inch. Cut out doughnut shapes with a doughnut cutter or a round cookie cutter, then arrange them on a baking sheet covered with parchment paper. For thirty minutes, let them rise covered with a towel. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. Doughnuts should be cooked through and golden brown after about two minutes of frying, so carefully drop them into the hot oil. Doughnuts should be taken out of the oil and drained on paper towels. Sprinkle powdered sugar on top of the warm doughnuts. Present and savor your delectable Doughnuts with Blackberry Raised Chevre!

Prep Time: 20 minutes

Cook Time: 20 minutes

This gelato is very rich, with flavors of extra virgin olive oil and Maldon sea salt that are slightly briny. Perfect for people who like their ice cream with a more sophisticated twist.

Ingredients: 2 cups whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 cup extra virgin olive oil. Pinch of Maldon sea salt flakes.

Instructions: Over medium heat, mix the heavy cream and whole milk in a saucepan. Bring to a rapid boil, then remove from heat. Mix the sugar and egg yolks in a different bowl with a whisk until the mixture is pale and creamy. Pour the warm milk mixture into the egg yolk mixture slowly while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets a little thicker and coats the back of a spoon. Take it off the heat and mix in the olive oil until it's well mixed. Put the mix in a bowl and let it cool down until it's room temperature. Cover and put in the fridge for at least 4 hours or overnight after it has cooled down. Follow the directions that came with the ice cream maker to churn the chilled mixture. Add the Maldon sea salt flakes in the last few minutes of churning. Once the gelato is smooth, put it in a container, cover it, and freeze it for at least 4 hours, until it is firm. If you want, you can serve scoops of olive oil gelato with extra Maldon sea salt flakes on top to decorate.

Prep Time: 20 minutes

Cook Time: 10 minutes