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Raspberry panna cotta with doughnuts
Fruit and vegetables
40
raspberries
(approximately 2 punnets)
1kg/2lb 4oz
raspberries
Tins, packets and jars
500g/1lb 2oz strong
plain flour
Cooking ingredients
200g/7oz
caster sugar
10 sheets
gelatine
, soaked in cold water for 5 minutes
10g
salt
50g/1¾oz
caster sugar
7g sachet instant
yeast
1 litre/1¾ pint
vegetable oil
, for deep frying, plus extra for greasing
200g/7oz
caster sugar
, to coat the doughnuts
Dairy, eggs and chilled
1 litre/1¾ pint
double cream
40g/1½oz
butter
, melted
2 free-range
eggs
, beaten
150ml/5½fl oz
milk
Other
raspberries and mint leaves, to decorate
Back to recipe
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