Ingredients

• 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

Directions

• 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.