The first time I tasted Zabaglione con le Pansarole – a traditional, doughy dessert served with a sweet marsala-wine-infused custard – was at Delio’s in the village of Apricale where the dish originated. I was so smitten with it that I had to have the recipe, which I got from Delio himself, the restaurant’s flamboyant owner. Since sharing it in the début issue of JAN the Journal, I’ve deviated from tradition somewhat and made Zabaglione to go with various other baked desserts – most often one involving cinnamon. What can I say, I’m South African! Of all my attempts at reinventing this Italian classic, these rice-based, coconutty treats were my absolute favourite – hands down.
JASMINE RICE AND COCONUT DOUGHNUTS
TIME: 3 hours | MAKES: about 55
INGREDIENTS
for the doughnuts
125 ml SPEKKO Royal Umbrella Jasmine Long Grain White Rice
250 ml water
1 x 10 g packet instant yeast
35 g (40 ml) caster sugar
190 ml water
1 egg
5 ml salt
125 ml coconut cream
450 g (800 ml) cake flour
15 ml ground cinnamon
50 g (150 ml) desiccated coconut
30 ml melted butter
750 ml canola oil, for frying
for the cinnamon sugar
200 g (250 ml) sugar
10 ml ground cinnamon
for the zabaglione
5 egg yolks
1 whole egg
100 g (120 ml) caster sugar
100 ml marsala or good quality brandy
30 ml coconut flakes
METHOD
for the doughnuts
Place the rice and the 250 ml water in a saucepan. Bring to a boil stirring occasionally.
Reduce the heat and cover with a lid and cook over very low heat for about 15 minutes. Remove from the heat and allow to stand for 5 minutes or until all the water has been absorbed. Let it cool.
Mix the yeast, caster sugar and 190 ml water. Let it stand for 10 minutes.
Mix the egg, salt and coconut cream.
Mix the flour, cinnamon and coconut in a mixing bowl of an electric mixer fitted with dough hook.
Add the yeast mixture, coconut mixture, cooked rice and melted butter. Mix till dough forms and let it knead for 10 minutes.
Cover the bowl and let the dough double. This could take up to 1½ hours, depending on how warm it is. Spoon the dough into a piping bag fitted with a large plain nozzle – 24 mm.
Heat the canola oil in a saucepan. Carefully pipe dough into preheated oil, into about 3 cm pieces, cut end with clean scissors.
Move the doughnuts around in the oil with a slotted spoon, so that the doughnuts fry golden all around. The doughnuts should fry for about 4 minutes.
Mix the sugar and cinnamon in a bowl and immediately place the fried doughnuts in the cinnamon sugar and cover. Place on kitchen towel.
for the zabaglione
Place the egg yolks, egg and caster sugar in a glass bowl. Place the bowl on top of a saucepan with simmering water.
Beat with a electric beater till light and thick. This should take about 10 minutes. Once the mixture is thick and creamy add the marsala / brandy in the thin stream, while still beating.
Take the zabaglione off the heat and add the flaked coconut.
Serve with the doughnuts.
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