PISTACHIO PASTRY DOUGHNUT

Prepare the doughnut: In a bowl, pour the sugar into the eggs, beat with a whisk (or electric mixer) until the mixture becomes light and frothy.
Add the oil flush, incorporate the sifted ricotta, the cooked wheat, the chopped orange peel, the grated lemon and orange peel, and the millefiori water. Add the sifted flour and baking powder, the pistachio flour, alternating with the milk.
Pour the mixture into a doughnut mould (1.2 litres), greased with sprayed release agent (or buttered and floured) and bake in a hot oven at 170/180° C for about 40 minutes, or until the toothpick test comes out dry and clean. Take the doughnut out of the oven and place on a wire rack to cool.

Prepare the white chocolate and pistachio cream ganache: chop the white chocolate. Place the cream in a small saucepan and bring to the boil.
Pour it over the white chocolate and stir with a whisk until all the chocolate is melted.
Add the pistachio spreadable cream and continue stirring until smooth and velvety.
Allow it to cool and thicken to the ideal consistency for glazing. Cover the surface of the doughnut with the ganache, garnish with chopped pistachios and decorate with white chocolate-covered pistachio kernels. Allow to set before serving.