Coconut adds a tropical feel to these creamy panna cottas served with orange syrup.
Equipment and preparation: for this recipe you will need six dariole moulds or ramekins, a deep-fat fryer and a cook's blow torch.
For the coconut panna cotta, heat the double cream, vanilla pod and seeds and the coconut 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 then 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/5½fl 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.
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: do not leave hot oil 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.
Meanwhile, for the oranges and sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. Stir in the orange liqueur and brandy. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat.
Dust the sliced oranges with icing sugar and char using a blow torch or hot grill until caramelised.
To serve, when the excess oil has drained off the doughnuts, place them onto a plate and dust with the caster sugar and coconut until completely coated.
Remove the panna cotta from the moulds and turn out into the centre of serving plates. Serve with the mini doughnuts and charred oranges and sauce. Garnish with fresh mint.
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