Pop Art Desserts

Recipes & Photos by Roberta Dall'alba

LEMON SAFFRON DOUGHNUTS WITH LEMON GLAZE

Inspired by »Gun« .

Colors: blue backdrop, yellow donuts. Round funfetti to recall the dots of the hand.

Ingredients for about 20 donuts (8 cm diameter):

• ¼ tsp Saffron powder

• 170 ml milk at room temperature

• 85 g sugar

• 7 g dried yeast

• 2 eggs (at room temperature)

• 500 g all-purpose flour

• 2 tsp organic lemon zest

• 80 g melted butter

• 10 g salt

GLAZE

• 200 g icing sugar

• Juice from organic lemon, enough to get a creamy consistency

• Zest from half organic lemon, to taste

• Yellow food coloring, few drops

• Funfetti (optional)

TO FRY

• 1 l oil

EQUIPMENT

• Thermometer

• Stand mixer or another similar machine

HOW TO

Step 1: To make these doughnuts you can use stand mixer or a bread machine with »dough function«.

Step 2: Infuse the saffron in about 10 ml of milk. Set aside.

Step 3: Warm up the rest of the milk (doesn't have to be hot, 35 °C are enough).

Step 4: Activate your machine or mixer, combine milk, sugar and yeast and let it dissolve for a minute.

Step 5: Start adding half of the flour, gradually. Let incorporate then add the lemon zest, saffron + milk and melted butter. Let the fat absorb. If necessary, scrap down the sides.

Step 6: Finally, add the remaining flour and salt and let incorporate. Let knead for about 10/15 minutes.

Step 7: Put the dough into a big bowl, cover and let rise in a warm place - for 1.5/2 hours (it depends on your room's temperature) or until doubled in volume.

Step 8: When double in volume, roll the dough out on a floured surface to about 6/7 mm thickness.

Step 9: Cut into doughnuts using a cutter or a glass (8 cm diameter) and cut the holes with a small cutter (3 cm diameter). Do not discard the holes, you can fry them as well.

Step 10: Cut parchment paper in squares and place each donut onto a piece, it will be easier to remove them and throw them into the oil.

Step 11: Place them on a baking tray and let them rise for about 40 minutes (covered with a plastic wrap or a cloth).

Step 12: In a large sauce pan, pour a liter of oil and heat it (on medium heat) until it is 170/175 °C (340/345 °F) *.

Step 13: Drop 2 or 3 of the doughnuts at a time (and some holes) into the oil and fry on one side. When they're golden, turn them and cook the other side. Drain on paper towels.

*Keep checking the temperature using the thermometer. Make sure the temperature doesn't drop or increase too much during cooking time.

TO MAKE THE GLAZE

Step 1: Start adding lemon juice to your icing sugar and whisk until you get a creamy consistency.

Step 2: Add food coloring and lemon zest.

Step 3: You can glaze the doughnuts when still warm or cooled down.

Step 4: Eat immediately or store them into the fridge (or freeze them!).

5 MINUTE STRAWBERRY SORBET (WITHOUT ICE CREAM MACHINE)

INGREDIENTS FOR 3 PEOPLE

• 300 g frozen strawberries

• 60 g sugar

• 60 g sugar

• 40 ml water

• 1-2 tsp organic lemon zest

• 10 ml organic lemon juice

YOU NEED

Blender or food processor

HOW TO

Step 1: In a small pot, let the sugar dissolve together with water, lemon zest and juice. Let simmer at low heat for about 5 minutes. Turn off.

Step 2: Put your frozen strawberries into a food processor and start blending.

Step 3: Gradually add the sugar syrup - in the meantime, keep blending - until you have no more chunks of fruit. At this point, you should already have the right sorbet-consistency.

Step 4: If it's too melted, place it into the freezer for some minutes and then scoop it out.

TROPICAL POPSICLES WITH MANGO, PASSION FRUIT, COCONUT & LIME

Inspired by »hopeless« .

Colors: yellow & white popsicles, red passion fruit (and black seeds). Light blue backdrop inspired by tears.

INGREDIENTS FOR 5 POPSICLES

• 200 g mango pulp

• 150 ml full fat coconut milk (from a can)

• 80 ml condensed milk *

• 25/30 g passion fruit pulp + some to decorate

• Zest from organic lime, to taste

• A piece of white chocolate, to decorate

YOU NEED

Popsicle mold

*TIP: If you're vegan, use vegan condensed milk instead. You make your own. You just need about 80 ml of full fat coconut milk and 25 g of sugar. Let them dissolve at low heat, then stir until it thickens. Let it chill overnight.

HOW TO

Step 1: Cut the mango pulp and blend it until pureed. Set aside.

Step 2: Combine coconut milk and condensed milk and stir.

Step 3: Divide it into 3 parts (first part 50 g, the other two parts 90 g).

Step 4: Add mango pulp to the first (50 g) and stir.

Step 5: Add lime zest to one part and stir. Then add passion fruit to the third part and stir.

Step 6: Pour the mixtures into the popsicles's mold, layering them. Freeze until ready.

Step 7 Optional: decorate with white chocolate.