Roquefort & Cinnamon Doughnut + Cognac Jelly - Great British Chefs
Pascal Aussignac shares his doughnut recipe with a difference, containing the unlikely combination of roquefort and cinnamon which makes this dessert totally decadent
Ingredients
- 150ml of cognac
- 2 gelatine leaves
- 95ml of water
- 30g of butter
- 5g of sugar
- 1 pinch of salt
- 60g of plain flour
- 1 egg
- 1l oil
- 200g of white chocolate
- 200g of Roquefort cheese, crumbled
- 75g of caster sugar
- 25g of ground cinnamon
- 8 cinnamon sticks
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