Ingredients

• 300ml/10fl oz double cream
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• 100ml/3½fl oz condensed milk
• 2 gelatine leaves
• soaked in water for at least five minutes
• 350ml/12fl oz buttermilk
• 25ml/1fl oz vodka
• 250g/9oz strong white flour
• pinch salt
• 50g/1¾oz caster sugar
• 30g/1oz butter
• softened
• 1 tsp fast-action yeast
• vegetable oil
• for deep frying
• 250g/9oz raspberries
• 25g/1oz caster sugar

Directions

• For the panna cotta
• chill a jug in the freezer.
• Heat the double cream
• vanilla pod and seeds and the condensed 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 into the chilled jug
• stir in the vodka.
• Place the jug in the fridge to chill
• whisking every five minutes until the mixture begins to set. 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/5fl 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.
• Line a baking tray with baking parchment and place the dough balls onto it
• leaving plenty of room between each ball. Cover with a tea towel and set aside in a warm place to prove for a further 20 minutes.
• When the dough has proved
• 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: hot oil can be dangerous. Do not leave 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.
• When the excess oil has drained off the doughnuts
• place them onto a plate and dust with the remaining caster sugar until completely coated.
• To serve
• place the raspberries
• sugar and 50ml/2fl oz water in a pan and cook for 3-4 minutes. Blend until smooth and pass through a fine sieve.
• Remove the panna cotta from the moulds and turn out into the centre of serving plates (briefly dip the base of each mould into a bowl of hot water and gently slide a knife around the edge of each panna cotta to loosen them). Serve with the doughnuts and raspberry sauce.