French Laundry Coffee and Doughnuts

Keller’s witty dessert: warm cinnamon-sugar doughnuts served with a cappuccino semifreddo that looks like a cup of coffee.

Ingredients

• For the semifreddo: 1 cup heavy cream, 3 large egg yolks, 1/3 cup sugar, 2 Tbsp brewed espresso, 1 tsp instant espresso powder
• For the doughnuts: 1 1/2 cups all-purpose flour, 1/4 cup sugar, 1 1/2 tsp baking powder, pinch of salt, 1/4 tsp nutmeg, 1 large egg, 1/2 cup buttermilk, 2 Tbsp melted butter

Oil, for frying

• For coating: 1/2 cup sugar mixed with 1 Tbsp ground cinnamon

Directions

1. Make the semifreddo: whisk the yolks, sugar, espresso, and espresso powder over simmering water to a thick sabayon, then cool. Whip the cream to soft peaks and fold in. Pour into espresso cups or molds and freeze until firm.
2. Make the doughnut batter: whisk the flour, sugar, baking powder, salt, and nutmeg; separately whisk the egg, buttermilk, and melted butter, then combine into a thick batter.
3. Heat oil to 350 F. Drop small spoonfuls or pipe small rings of batter and fry until puffed and golden, turning once, about 2 to 3 minutes.
4. Drain briefly, then roll the warm doughnuts in the cinnamon sugar.
5. Set a frozen cappuccino semifreddo cup on each plate.
6. Serve the warm doughnuts alongside so they evoke coffee and doughnuts.

Notes

Adapted from Thomas Keller’s The French Laundry Cookbook; one of his most beloved signature desserts.