Ingredients

• 250ml/9fl oz double cream
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• 225ml/8fl oz coconut milk
• 2 gelatine leaves
• soaked in water for at least five minutes
• 300ml/10fl oz buttermilk
• 250g/9fl oz strong white flour
• pinch salt
• 50g/1¾oz caster sugar
• 30g/1oz butter
• softened
• 1 tsp fast-action yeast
• vegetable oil
• for deep frying
• 50g/1¾oz unsalted butter
• 3 blood oranges
• 1 zested
• then peeled and cut into slices
• and 2 juiced
• 1 lemon
• zest and juice only
• 3 tbsp caster sugar
• 2 tbsp orange liqueur
• 2 tbsp icing sugar
• 2 tbsp brandy
• 25g/1oz fresh coconut
• grated
• 25g/1oz caster sugar
• 4 sprigs fresh mint

Directions

• For the coconut panna cotta
• heat the double cream
• vanilla pod and seeds and the coconut milk in a saucepan until just boiling. Remove the pan from heat
• add the soaked gelatine and buttermilk. Whisk until well combined.
• Pass the mixture through a fine sieve then pour the mixture into dariole moulds or ramekins and chill in the fridge for at least two hours.
• For the mini doughnuts
• combine the flour
• salt and caster sugar in a large bowl. Mix in the butter
• 150ml/5½fl oz water and yeast until the mixture comes together to form a smooth dough. Cover with cling film and set aside in a warm place for about an hour
• or until doubled in size.
• Divide the dough into 12 equal portions and roll each into a ball.
• Heat the oil in a deep-fat fryer to 150C/320F. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave hot oil unattended.)
• Carefully lower the doughnuts into the hot oil in batches and deep-fry for 3-4 minutes
• or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Meanwhile
• for the oranges and sauce
• heat a frying pan until hot
• add the butter
• orange zest and juice
• lemon zest and juice and the caster sugar. Stir in the orange liqueur and brandy. Cook for a few minutes until just thickened and bubbling
• then remove the pan from the heat.
• Dust the sliced oranges with icing sugar and char using a blow torch or hot grill until caramelised.
• To serve
• when the excess oil has drained off the doughnuts
• place them onto a plate and dust with the caster sugar and coconut until completely coated.
• Remove the panna cotta from the moulds and turn out into the centre of serving plates. Serve with the mini doughnuts and charred oranges and sauce. Garnish with fresh mint.