Strawberry Lacto and Doughnut
Lacto Strawberry and Doughnut
This has got to be one of my favourite desserts and its even better when the lacto and strawberries are almost froxen and blended together
Ingredients
- * **For the Fermented Lacto:**
- * 1 liter fresh milk full cream preferred
- * 2 tablespoons plain yogurt with live cultures
- * **For the Strawberry Syrup:**
- * 500g fresh strawberries hulled and chopped
- * 150g granulated sugar adjust to taste
- * 30ml water
- * Optional: 15ml lemon juice
- * **For the Doughnuts:**
- * 4 round plain doughnuts (or strawberry filled doughnuts)
- * **For Garnish:**
- * Fresh strawberries halved or sliced
- * Optional fruit substitutes: fresh mango blueberries or a mixture of all.
Instructions
- **Prepare the Fermented Lacto:**
- * Heat the milk in a saucepan until it reaches approximately 43°C (110°F). You should be able to comfortably hold your finger in it for 10 seconds.
- * In a separate small bowl, mix the yogurt with a little of the warm milk until smooth.
- * Pour the yogurt mixture into the warm milk and stir gently.
- * Pour the mixture into a clean container with a lid.
- * Wrap the container in a towel or place it in a warm place (e.g., an oven with just the pilot light on) for 12-24 hours, or until the milk has thickened and become sour.
- * Once fermented, refrigerate the Lacto to stop further fermentation.
- **Prepare the Strawberry Syrup:**
- * In a medium saucepan, combine the chopped strawberries, sugar, and water.
- * Bring to a simmer over medium heat, stirring occasionally.
- * Reduce the heat to low and simmer for 15-20 minutes, or until the strawberries have broken down and the syrup has thickened slightly.
- * Optional: add lemon juice for a touch of tanginess.
- * Remove from heat and let cool.
- * Blend the syrup with an immersion blender, or in a blender, until smooth.
- * Strain the syrup through a fine-mesh sieve to remove any seeds, if desired.
- **Assemble the Dessert:**
- * If using plain doughnuts, carefully make a small incision in the side of each doughnut.
- * Using a piping bag or a spoon, fill the doughnuts with the strawberry syrup.
- * Pour a generous amount of the fermented Lacto into serving bowls.
- * Place a filled doughnut in the center of each bowl.
- * Drizzle extra strawberry syrup over the doughnuts and Lacto.
- * Garnish with fresh strawberries.
- * For variation, garnish with fresh mango slices, blueberries, or a combination of fruits.
- **Serve:**
- * Serve immediately.
Notes
Adjust the amount of sugar in the syrup to your preference.
* For a thicker syrup, simmer it for a longer time.
* If you want a thicker Lacto, use powdered milk along with the fresh milk.
* If you do not have fresh fruit, frozen fruit can be used.
* If you do not like the texture of seeds, straining the syrup is highly recommended.
* If you want a warmer dessert, lightly heat the filled doughnuts before serving.
* For a thicker syrup, simmer it for a longer time.
* If you want a thicker Lacto, use powdered milk along with the fresh milk.
* If you do not have fresh fruit, frozen fruit can be used.
* If you do not like the texture of seeds, straining the syrup is highly recommended.
* If you want a warmer dessert, lightly heat the filled doughnuts before serving.
Lacto Strawberry and Doughnut
This has got to be one of my favourite desserts and its even better when the lacto and strawberries are almost froxen and blended together
Ingredients
- * **For the Fermented Lacto:**
- * 1 liter fresh milk full cream preferred
- * 2 tablespoons plain yogurt with live cultures
- * **For the Strawberry Syrup:**
- * 500g fresh strawberries hulled and chopped
- * 150g granulated sugar adjust to taste
- * 30ml water
- * Optional: 15ml lemon juice
- * **For the Doughnuts:**
- * 4 round plain doughnuts (or strawberry filled doughnuts)
- * **For Garnish:**
- * Fresh strawberries halved or sliced
- * Optional fruit substitutes: fresh mango blueberries or a mixture of all.
Instructions
- **Prepare the Fermented Lacto:**
- * Heat the milk in a saucepan until it reaches approximately 43°C (110°F). You should be able to comfortably hold your finger in it for 10 seconds.
- * In a separate small bowl, mix the yogurt with a little of the warm milk until smooth.
- * Pour the yogurt mixture into the warm milk and stir gently.
- * Pour the mixture into a clean container with a lid.
- * Wrap the container in a towel or place it in a warm place (e.g., an oven with just the pilot light on) for 12-24 hours, or until the milk has thickened and become sour.
- * Once fermented, refrigerate the Lacto to stop further fermentation.
- **Prepare the Strawberry Syrup:**
- * In a medium saucepan, combine the chopped strawberries, sugar, and water.
- * Bring to a simmer over medium heat, stirring occasionally.
- * Reduce the heat to low and simmer for 15-20 minutes, or until the strawberries have broken down and the syrup has thickened slightly.
- * Optional: add lemon juice for a touch of tanginess.
- * Remove from heat and let cool.
- * Blend the syrup with an immersion blender, or in a blender, until smooth.
- * Strain the syrup through a fine-mesh sieve to remove any seeds, if desired.
- **Assemble the Dessert:**
- * If using plain doughnuts, carefully make a small incision in the side of each doughnut.
- * Using a piping bag or a spoon, fill the doughnuts with the strawberry syrup.
- * Pour a generous amount of the fermented Lacto into serving bowls.
- * Place a filled doughnut in the center of each bowl.
- * Drizzle extra strawberry syrup over the doughnuts and Lacto.
- * Garnish with fresh strawberries.
- * For variation, garnish with fresh mango slices, blueberries, or a combination of fruits.
- **Serve:**
- * Serve immediately.
Notes
Adjust the amount of sugar in the syrup to your preference.
* For a thicker syrup, simmer it for a longer time.
* If you want a thicker Lacto, use powdered milk along with the fresh milk.
* If you do not have fresh fruit, frozen fruit can be used.
* If you do not like the texture of seeds, straining the syrup is highly recommended.
* If you want a warmer dessert, lightly heat the filled doughnuts before serving.
* For a thicker syrup, simmer it for a longer time.
* If you want a thicker Lacto, use powdered milk along with the fresh milk.
* If you do not have fresh fruit, frozen fruit can be used.
* If you do not like the texture of seeds, straining the syrup is highly recommended.
* If you want a warmer dessert, lightly heat the filled doughnuts before serving.