Welcome to the Lounge

Ralph Waldo Emerson, "Self Reliance" (1841):

Speak what you think now in hard words, and to-morrow speak what to-morrow thinks in hard words again, though it contradict every thing you said to-day.

W∴ Balboos wrote:

WTF's up with these software developers,

dandy72 wrote:

So who are you gonna blame?

INGREDIENTS
For the rum syrup:
    • 150 g sugar
    • 1 vanilla pod, split lengthways and seeds scraped out and set aside
    • 150 ml rum
For the chantilly cream:
    • 200 ml double cream
    • 2 tbsp caster sugar
For the doughnuts:
    • 6 plain doughnuts
    • honey, for drizzling

METHOD
1. For the rum syrup: Put the sugar and 750ml water in a pan over heat, stirring regularly. Add the vanilla pod and bring to the boil. Once the sugar has dissolved, add the rum. 

2. For the chantilly cream: In a bowl, mix the cream with the caster sugar and the seeds from the vanilla pod. Whisk together until the consistency reaches soft peaks. 

3. For the doughnuts: Drop the doughnuts into the hot syrup and using tongs, turn them so that they absorb the liquid. 

4. Arrange the doughnuts on a plate. Drizzle the rum syrup over the top and use two spoons to form the cream into 2-3 dollops (technical term: Quenelles) to place on top. Drizzle with honey and serve.