For the iced mousse, place the strawberry purée into a heavy-based pan over a high heat with 20g/¾oz of the sugar. Simmer for 5-6 minutes, or until reduced and sticky. Remove from the heat and allow to cool completely.
Meanwhile, place the remaining sugar into a heavy-based pan and add enough water to just cover. Insert a sugar thermometer, bring to the boil and boil rapidly until it reaches 116C/241F. When the sugar reaches this temperature, start to whisk the egg whites in a food processor or electric mixer until they form soft peaks. When the sugar reaches 121C/250F, slowly pour the syrup into the egg whites and continue to whisk for 6-7 minutes, or until cold.
Place the vanilla seeds and cream into a bowl and whisk until the mixture holds soft peaks when the whisk is removed. Add all but two tablespoons of the strawberry purée mixture to the cream and fold in gently. Fold the egg white mixture into the strawberry and cream mixture to achieve a smooth and light consistency. Place six 5cm/2in chefs' rings onto a baking sheet. Pour the mousse mixture into the rings, then place in the freezer for two hours, or until set and softly frozen.
For the poached strawberries, place the water, sugar and vanilla pod into a pan and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Place the strawberries and mint into a heatproof bowl and pour over the hot syrup. Cover the bowl with cling film and leave to cool completely.
For the doughnuts, place the water, butter and pinch of sugar and salt into a heavy-based pan and bring to the boil. Add the flour and beat for 3-4 minutes with a wooden spoon. Transfer to a food processor and continue to beat the mixture for 3-4 minutes, then allow to cool slightly. Crack in the egg and beat for a further two minutes until thick and glossy (like choux pastry).
To cook the doughnuts, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take spoonfuls of the doughnut mixture, carefully place into the hot oil and deep fry for 2-3 minutes, or until golden-brown and puffed up. You should end up with about 12 doughnuts. Remove from the oil with a slotted spoon and drain on kitchen paper.
Spoon the remaining two tablespoons of strawberry purée into a piping bag fitted with a small nozzle. Insert the nozzle into each doughnut to make a small hole and pipe the strawberry purée into the doughnuts while they're still hot.
To serve, remove the mousses from the freezer, place onto serving plates and remove the rings. Serve with the doughnuts and a spoonful of the poached strawberries and sprinkle with a little cracked black pepper.
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