Strawberry and Blueberry Donut Shortcake
6 Original Krispy Kreme donuts
1 Carton of fresh strawberries
1 small packet of blueberries
1 Can of strawberry pie filler
1 cup of Pineapple juice
1 1/2 cup whipping cream
1 1/2 packet of clear gelatine
Rum and Midori liquor plus a swirl or two of honey to taste
Here’s the theory: go about the process of making the fruit topping as you would jello but this time your adding slightly less gelatin to give it a better consistency.
While preparing the following step bring a cup of pineapple juice to just under boiling in a pot on the stove.
While that is working, empty the canned filling, a splash of pineapple juice, rum and midori plus the honey into a mixing bowl. Cut the strawberries into quarters lengthwise and set them aside with the blueberries.
Mix the gelatin into the bowl then add the hot pineapple juice, stirring all the while.
When you have evenly mixed the gelatin throughout, add the fruit and mix once more.
Set in the fridge to cool.
Take the donuts and place them on a sheet of nonstick waxpaper, giving them ample space between each other.
Here’s the next theory: you want to add the topping in two stages. One stage when the filling has less then jelly properties and the second stage when its at or just about jellied. What you’ll be doing at the first stage is filling the holes with a little evenly spread on top. In the second stage, you will be giving it height and packing on the flavor by adding the firm filling on top.
The key to all this is refrigeration!
Keep the donuts cold and the filling cold- leave nothing to room temperature.
The first stage should be at or a little over the 40 minute mark and the second stage should be at around 1 1/2 hours. But it varies! Check your dessert every 20 minutes!
Once you have both layers, set the donuts back in the fridge and let sit for several hours.
When serving: use a whisk or egg-beaters to fluff up the cream and give those beauties a healthy dollop or two.
There you have it, Strawberry and Blueberry Donut Shortcake. Serves 6.
–Foreign Sojourn Recipes