Donut-Shaped Lasagna Bolognese

For the donut base

1. Pipe a base layer of thick béchamel into the silicone donut molds, filling right to the bottom edge.

   Then 2 min of waiting

2. Pipe the thick Bolognese ragù into the molds on top of the béchamel layer.

3. Smooth down the ragù with a spatula, ensuring no bits stick out above the mold edge.

4. Place the filled molds into the blast chiller until completely frozen and solid.

   Then 60 min of waiting

For the coating

5. Remove the frozen lasagna donuts from the mold and insert a wooden skewer firmly into each one.

6. Dip each frozen donut completely into the batter mixture.

7. Fry in hot deep oil until the batter sets quickly into a light casing, about 30 seconds.

   Keep the fry short so the batter coagulates without browning too much.

8. Remove from the oil and allow to thaw properly.

   Then 15 min of waiting

9. Carefully twist and remove the wooden skewer from each donut.

10. Preheat the oven to 320–340°F (160–170°C).

11. Bake the donuts in the oven for 7 to 8 minutes to heat through.

    Then 8 min of waiting

For the finish

12. Place each baked donut in the center of a serving plate.

13. Spoon or pipe warm béchamel over the top of the donut to create a smooth glaze.

14. Pour the ragù reduction into the center hole of the donut and drizzle fine lines over the top like chocolate sauce.

15. Serve warm.

16. Ensure the ragù layer is completely smooth before chilling; any protruding pieces can break the delicate batter shell during deep frying.