Raspberry panna cotta with doughnuts recipe
 Light, creamy panna cotta served with mini doughnuts and a raspberry sauce. Equipment and preparation: For this recipe you will need 10 dariole moulds. 1 litre/1¾ pint double cream200g/7oz caster sugar10 sheets gelatine, soaked in cold water for 5 minutes40 raspberries (approximately 2 punnets) 1 litre/1¾ pint double cream 200g/7oz caster sugar 10 sheets gelatine, soaked in cold water for 5 minutes 40 raspberries (approximately 2 punnets) 500g/1lb 2oz strong plain flour10g salt50g/1¾oz caster sugar40g/1½oz butter, melted7g sachet instant yeast2 free-range eggs, beaten150ml/5½fl oz milk1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing 500g/1lb 2oz strong plain flour 10g salt 50g/1¾oz caster sugar 40g/1½oz butter, melted 7g sachet instant yeast 2 free-range eggs, beaten 150ml/5½fl oz milk 1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing 1kg/2lb 4oz raspberries200g/7oz caster sugar, to coat the doughnutsraspberries and mint leaves, to decorate 1kg/2lb 4oz raspberries 200g/7oz caster sugar, to coat the doughnuts raspberries and mint leaves, to decorate Method For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours.For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper.Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds.When ready to serve, coat the warm doughnuts in caster sugar.Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper. When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds. When ready to serve, coat the warm doughnuts in caster sugar. When ready to serve, coat the warm doughnuts in caster sugar. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts.