Italian Lemon Meringue Doughnut Creams

I just wanted to create a new flavor combination using some of my favorite ingredients. That’s how this concept came about. I love lemon and olive oil together, and herbs just perfume that. Olive oil desserts are so underrated, but I adore the rich, rustic quality that they have. For this doughnut cream, I prepared a lemon meringue pie flavor, but with flavors of olive oil, fennel pollen, and thyme. For the layers, we have olive oil-fennel pollen cake, lemon curd-thyme bavarian cream, lemon curd mirror glaze, thyme meringue, and olive oil-fennel sable to mimic the pie crust.

For the olive oil-fennel pollen cake:
3/4 cups all-purpose flour
1/2 cup milk
1/4 cup olive oil
1/2 cup granulated sugar
2 teaspoons fennel pollen
a pinch of salt
1/2 teaspoon baking soda
1 tablespoon lemon juice
1/4 teaspoon vanilla extract

Combine ingredients. Pour into a silicone doughnut mold and bake at 350 degrees F for 15 minutes. Cool completely before removing.

For the mousse:
1/3 cup lemon curd*
3/4 cups whipped cream

Fold together the room temperature lemon curd into the whipped cream. Pipe into the doughnut molds and press the olive oil doughnuts into them.

For the lemon curd*
2 egg yolks
1/3 cup lemon juice
zest of 2 lemons
2 teaspoons gelatin powder + 1 tablespoon water; bloomed
1/4 cup granulated sugar
1/4 cup olive oil
a pinch of salt

Melt together the gelatin with lemon juice, salt, and zest. Whip together the sugar and egg yolks, and temper in the lemon juice. Whisk over heat for 4-5 minutes, then finish with olive oil. Strain to finish.


For the mirror glaze:
3/4 cups lemon curd
3 tablespoons white chocolate chips
1/4 cup water
1 teaspoon corn syrup
a pinch of salt
1/4 teaspoon thyme

Melt ingredients together over a double boiler. Keep tepid.

For the meringue:
2 egg whites
1/4 cup granulated sugar
a pinch of cream of tartar
a pinch of thyme
a pinch of salt
1/4 teaspoon vanilla extract

Whip to stiff peaks. Pipe onto parchment or a silopat. Bake at 200 degrees F for 1 hour.


For the sable:
1 egg yolk
3/4 cups granulated sugar
1/4 cup olive oil
a pinch of salt
1/2 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon fennel pollen

Whip together ingredients. Chill for 10 minutes. Roll out on a floured surface and cut out shapes. Bake at 350 degrees F for 8-10 minutes.

Fennel-olive oil powder:
1/3 cup tapioca maltodextrin
2 tablespoons olive oil
1 tablespoon finely grated fennel frawns
1 teaspoon fennel pollen
a pinch of salt

Combine ingredients and freeze solid.

Once the cake-pressed mousses are frozen completely, remove, and glaze. Re-freeze right away. When it is time to serve, garnish with the sable and the meringues. Grate the powder over the tops of the doughnuts.


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s