Buttermilk panna cotta with doughnuts and raspberry jelly

Buttermilk panna cotta with doughnuts and raspberry jelly

By
From
Sweet
Serves
8

The secret to a perfect panna cotta lies in having a slight sharpness – here from buttermilk – to balance the sweetness. The consistency is also important: too much gelatine will give you something you could bounce off the kitchen wall; you want to use just enough for the panna cotta to hold its shape when unmoulded. Combined with raspberry jelly, raspberries and warm, sugar-dusted doughnuts, this is a really delicious dessert on the plate. The remaining doughnuts are great with coffee.

Ingredients

Quantity Ingredient
250g raspberries
100g raspberries, for garnish
1 tablespoon water
1-2 teaspoons icing sugar
6 mint sprigs

For the panna cotta

Quantity Ingredient
300ml double cream
1 vanilla pod, split and seeds scraped
5 gelatine leaves, soaked in cold water for 5 minutes
450ml buttermilk

For the raspberry jelly

Quantity Ingredient
50g caster sugar
100ml water
300g raspberries
4 gelatine leaves, soaked in cold water for 5 minutes

For the doughnuts

Quantity Ingredient
1 quantity Enriched yeast dough, made to the end of the first prove
vegetable oil, for deep-frying
caster sugar, for dusting

For the mascarpone cream

Quantity Ingredient
100g mascarpone cheese
25g caster sugar
50ml double cream
1 vanilla pod, split and seeds scraped

Method

  1. First make the panna cotta. Place the double cream in a small pan with the vanilla pod and seeds, bring to the boil, then remove from the heat. Add the drained, squeezed gelatine and whisk through until dissolved.
  2. Set aside to cool, then add the buttermilk and whisk gently to combine. Carefully pour into 8 small pudding basins or ramekins, making sure you distribute the vanilla seeds equally. Refrigerate for 4 hours, or until set.
  3. For the sauce, place the 250g raspberries, the water and icing sugar in a blender and blitz to a purée. Pass through a fine sieve into a bowl and add more icing sugar if necessary. Chill in the fridge until ready to serve.
  4. For the jelly, bring the sugar and water to a boil in a pan. Add the raspberries and heat until they just start to break down. Remove from the heat and pass through a fine sieve. Don’t press, just let the juice drip through.
  5. Measure 300ml juice and return to the saucepan to warm through. Add the drained, squeezed gelatine and stir until completely dissolved. Remove from the heat. Line a shallow baking tray (20cm x 15cm) with clingfilm and pour the jelly over it to a depth of about 3mm. Chill in the fridge until set.
  6. For the doughnuts, divide the dough into 40 equal portions and roll into balls. Line a tray with silicone paper and space the balls evenly across it. Cover with a tea towel. Set aside at room temperature to prove for 20 minutes.
  7. When the dough has proved, heat the oil in a deep-fat fryer to 150°C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown immediately when dropped in. CAUTION: hot oil can be dangerous. Never leave unattended.
  8. Carefully lower the dough balls into the hot oil in batches and deep-fry for 3–4 minutes, until golden. Remove with a slotted spoon and place on kitchen paper to drain. Transfer to a plate and dust generously with the sugar.
  9. For the mascarpone cream, whisk the mascarpone, sugar, cream and vanilla seeds together in a bowl until smooth.
  10. To serve, cut the jelly into squares (about 2.5cm). Briefly dip each panna cotta mould in hot water, then turn out onto a large plate. Place two spoonfuls of the cream on each plate and top with a jelly square. Place two doughnuts on each plate and scatter the remaining raspberries and the mint around. Finish with a drizzle of raspberry sauce.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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