Raspberry panna cotta with doughnuts

Raspberry panna cotta with doughnuts

Light, creamy panna cotta served with mini doughnuts and a raspberry sauce.

Equipment and preparation: For this recipe you will need 10 dariole moulds.

Ingredients

For the panna cotta
  • 1 litre/1¾ pint double cream
  • 200g/7oz caster sugar
  • 10 sheets gelatine, soaked in cold water for 5 minutes
  • 40 raspberries (approximately 2 punnets)
For the doughnuts
  • 500g/1lb 2oz strong plain flour
  • 10g salt
  • 50g/1¾oz caster sugar
  • 40g/1½oz butter, melted
  • 7g sachet instant yeast
  • 2 free-range eggs, beaten
  • 150ml/5½fl oz milk
  • 1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing
To serve
  • 1kg/2lb 4oz raspberries
  • 200g/7oz caster sugar, to coat the doughnuts
  • raspberries and mint leaves, to decorate

Preparation method

  1. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours.

  2. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball.

  3. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  4. When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper.

  5. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds.

  6. When ready to serve, coat the warm doughnuts in caster sugar.

  7. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts.

James Martin recipes from James Martin’s Food Map of Britain

Over 2 hours preparation time

10 to 30 mins cooking time

Serves 10