- 300ml/10fl oz double cream
- 1 vanilla pod, split in half lengthways and seeds removed
- 5g gelatine leaves, soaked in cold water for 5 minutes
- 375ml/13fl oz buttermilk
- 375ml/13fl oz Sauternes
- 50g/1¾oz caster sugar
- 5 sheets gelatine, soaked in cold water for 5 minutes
- 2 oranges, peeled and segmented, juice reserved
- oil, for greasing
- 300ml/10fl oz milk
- 500g/1lb 2oz strong flour, plus extra for dusting
- 75g/2¾oz caster sugar, plus extra for dusting
- 5g table salt
- 7g fast action dried yeast
- 1 free-range egg, beaten
- 50g/1¾oz softened butter
- vegetable oil, for deep frying
- 100g/3½oz mascarpone cheese
- 25g/1oz caster sugar
- 50ml/2fl oz double cream
- 1 vanilla pod, split in half lengthways and seeds removed
- mint leaves, chopped
- For the panna cotta, put the double cream into a small pan with the vanilla pod and seeds, bring to the boil and then remove from the heat. Add the drained, squeezed gelatine and whisk to dissolve.
- Set aside to cool, then add the buttermilk and whisk to combine. Remove the vanilla pod and carefully pour the mixture into 8 panna cotta moulds, making sure the vanilla seeds are distributed evenly. Place in the fridge for 4 hours.
- For the orange jelly, heat the Sauternes and sugar in a saucepan until the sugar has dissolved. Add the drained, squeezed gelatine and heat until it has dissolved, don’t whisk too much as you don’t want bubbles.
- Remove from the heat and leave to cool for 5 minutes before adding the orange juice. Stir to combine and then pass through a fine sieve into a jug.
- Oil a shallow baking tray and line with cling film and pour the mixture into the tray. Place in the fridge to set for at least 2 hours.
- For the doughnuts, warm the milk gently in a saucepan. Mix the flour, sugar, salt and yeast in a freestanding mixer. Add the warm milk and egg and mix to a sticky dough. Using a dough hook, knead for about 5 minutes until smooth and elastic.
- With the mixer running, gradually add the softened butter a little at a time kneading in between each addition. This will take about 10 minutes.
- Flour a work surface and turn out the dough. Continue to knead until smooth, shiny and no longer sticky. Place the dough in a large bowl, cover and leave in a warm place to rise for 2 hours or until doubled in size. Mould the dough into small balls and place on a lined baking tray and leave to rise again for 20 minutes.
- Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Carefully lower the doughnuts into the fat and fry for 3-4 minutes until golden-brown. Drain on kitchen paper. Transfer to a plate and dust with caster sugar.
- For the mascarpone cream, whisk the mascarpone, sugar, double cream and vanilla seeds together in a bowl.
- Cut the jelly into 2½cm/1in squares. Briefly lower each panna cotta mould into warm water and turn out onto a plate.
- Place 2 spoonfuls of the mascarpone cream on each plate and top with an orange jelly square. Place 2 doughnuts on each plate and scatter the orange segments and mint around the plate.