Ingredients

• 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

Directions

• 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.