Bombolone - Chef Recipe by Mirco Speri

Ingredients

8 doughnuts
8 slices of mortadella
160 g Parmigiano custard (20 g per bombolone)
200 g pistachio powder (25 g per bombolone)
Dices of candied mortadella
Drops of balsamic reduction

200 g sugar

250 g sugar for the balsamic

For the custard:

50mL milk
50mL water
75 g Parmigiano
2 eggs, beaten

Method

Bring the milk and water up to boil, take off the heat and add the Parmigiano. Once melted, add the eggs. Put the pan back on the heat and cook until 75 C, until it looks like custard.

Pour the mixture through a sieve to remove clumps.

Toast the pistachios in the oven at 160 C until golden brown. Cool down and then crush into a powder.

Dice the Mortadella into half-centimetre cubes.

In a small pot, bring up to boiling 200 grams of sugar and 200 grams of water. Reduce both for 10 minutes, add in the mortadella and take off the heat. Let it cool down and then strain the liquid and discard. Place diced mortadella on an oven tray with baking paper and cook in the oven at 170 C until caramelised.

Reduce 1 litre of balsamic vinegar by half and add 250 grams of sugar. Reduce for 10 minutes until the liquid has thickened and let it cool.

Cut the doughnuts in half. Spread the Parmigiano custard and the pistachio powder on both halves and add a slice of mortadella.

Finish the top of the doughnut with the balsamic reduction, pistachio powder and candied mortadella.

Recipe provided by Buono Restaurant & Bar