- 300ml/10fl oz double cream
- 1 vanilla pod, seeds scraped out
- 100g/3½oz caster sugar
- 2-3 gelatine leaves, soaked in cold water for a few minutes
- 350ml/12fl oz buttermilk
- 50ml/2fl oz espresso coffee
- 300ml/10fl oz milk
- 500g/1lb 2oz strong flour, plus extra for dusting
- 75g/2½oz 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
- 175g/6oz plain chocolate, broken into pieces
- 50g/1¾oz caster sugar
- 2 tbsp crushed blanched hazelnuts
- 2 tbsp crushed blanched almonds
- 4 tbsp fresh mint leaves
- For the coffee panna cotta, chill a large jug or bowl in the freezer.
- Heat the double cream, vanilla pod and seeds and sugar in a saucepan until just boiling. Remove the pan from heat, add the soaked gelatine and buttermilk and whisk until well combined.
- Pass the mixture through a fine sieve into the chilled jug, and then stir in the coffee.
- Return the jug to the fridge and whisk the mixture every five minutes until it begins to set.
- Pour the mixture into dariole moulds or ramekins, and chill in the fridge for at least two hours, or until completely set.
- For the doughnuts, warm the milk gently in a saucepan. Mix the flour, sugar, salt and yeast in a free-standing mixer. Add the warm milk and egg and mix to a sticky dough. Using a paddle attachment, 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 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 chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water).
- Heat the sugar in a pan with 100ml/3½fl oz water, stirring until the sugar dissolves. Bring to the boil.
- Stir the sugar syrup into the melted chocolate until smooth and shiny.
- To serve, place the base of the dariole moulds in boiling water to loosen the panna cotta. Place on a serving plate alongside the doughnuts and chocolate sauce. Garnish with the crushed nuts and mint.