Buttermilk panna cotta with Rhubarb Pimm’s

Buttermilk panna cotta with Rhubarb Pimm’s
Serves 4

For the panna cotta:
300ml double cream
1 split vanilla pod,
split lengthwise
100ml condensed milk
2 gelatine leaves, soaked in
cold water for at least 10 minutes
350ml buttermilk,
at room temperature
mint leaves, to serve

For the rhubarb Pimm’s:
8 sticks of rhubarb
1 lemon, juice only
½ orange, juice only
200ml Pimm’s
75g sugar

For the mini doughnuts:
125g strong white flour
pinch salt
25g caster sugar, plus extra
to dust
15g butter, softened
75ml water
10g easy-blend yeast
vegetable oil, for deep frying

For the panna cotta, heat cream in a small saucepan with split vanilla pod. Remove from heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to cream. Stir until gelatine has dissolved.
When cream mixture has cooled to near body temperature, add buttermilk, and stir gently.
Remove vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture.
Carefully pour mixture into four 8-10cm ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Allow to set in the fridge for at least four hours.
Preheat the oven to 190°C/375°F/gas 5. Cut rhubarb into 5cm batons, pour over lemon and orange juice and Pimm’s, sprinkle with sugar and place into the oven for about 10 mins. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish.
Reduce liquid by removing the fruits with a slotted spoon, and pour the juices into a small pan.
Boil down to a syrup-like consistency. Return fruit to syrup off the heat, and allow to cool.
For the doughnuts, mix flour, salt, caster sugar, butter, water and yeast until combined. Mix until the mixture comes together as a smooth dough. Cover with cling film and set aside for 1 hr to rise.
When the doughnut dough has doubled in size, divide it into 12 equal portions and roll each into
a ball. Line a tray with baking parchment and place the dough balls onto it, leaving plenty of room between each ball. Set aside in a warm place to prove for a further 20 mins.
When dough has proved, heat the oil in a deep fat fryer to 150°C/320°F. Or heat 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 dough balls into the hot oil in batches and deep fry for 3-4 mins, or until golden-brown.
Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. When the oil has drained off the doughnuts, place onto a plate and dust with some caster sugar until coated.
To serve, dip the panna cotta ramekins into hot water for a few seconds, turn out onto a plate with a doughnut, rhubarb, syrup and mint.

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