Blackberry, vanilla, caramelised white chocolate, cinnamon and Bramley apple doughnuts

29 October 2013
Blackberry, vanilla, caramelised white chocolate, cinnamon and Bramley apple doughnuts

(Serves 4)

For the doughnuts (enough for 35) 450g soft flour
24cl water
30g beaten egg
45g caster sugar
30g yeast
15g salt
45g butter
Cinnamon bark

For the apple filling for the doughnuts 2 Bramley apples, peeled, cored and cut into 8
1 lemon
50g sugar

For the berry yogurt ice-cream (enough for 10) 200g sieved blackberry purée
175g Greek yogurt
150g sugar
175g whipping cream

For the berry foam (enough for 10 portions) 300g sieved blackberry purée
50g orange juice
25g water
35g caster sugar
2 gelatine leaves each

For the blackberry jelly (enough for 10 portions) 110g sieved blackberry purée
1 leaf gelatine
15g sugar
15g water
25g orange juice

For the panna cotta (enough for 10 portions)
200g milk
400g double cream
2 vanilla pods each
80g caster sugar
2 gelatine leaves each

For the caramelised white chocolate
150g white chocolate
Sea salt

First, make the doughnuts. Mix the flour, water, egg, caster sugar, yeast and salt to a dough for five minutes. Add 45g soft butter and beat in for three minutes. Shape into 20g balls and allow to prove on strips of greased silicone paper. Prove for 60 to 90 minutes.

Fry at 170°C for one minute, turn and cook for a further minute and then two minutes, stirring and turning gently to ensure even colour.

drain on absorbent cloth, roll in cinnamon sugar.

To prepare the cinnamon sugar, warm cinnamon bark for five minutes in the oven at 140°C, blend to a powder, sieve and add caster sugar to taste.

To make the apple filling for the doughnuts, rub the apple wedges with lemon, put in a vac pack bag with sugar and seal tight. Poach in water until they are soft and can pass easily through a sieve. Check if further sugar is required for flavour.

Put all the ingredients for the berry yogurt ice-cream in a blender, then purée, sieve and churn in an ice-cream maker.

To make the berry foam, simmer the juice, water and sugar in a pan, add soaked gelatine, blend with cold purée, pass into a siphon, charge with two gas chargers/cartridges, reserve and chill well.

Next, prepare the blackberry jelly. Warm the water, orange and sugar, add the gelatine and cold blackberry purée.

To make the caramelised white chocolate, bake the white chocolate chunks on a Silpat mat at 140°C until they are a light golden colour (approximately 15 minutes). Freeze to harden and then hand-chop. To serve, mix random pieces with a small pinch of sea salt.

To prepare the panna cotta, scald milk and cream with vanilla pods (seeds added to the infusion), take off the heat and whisk in the sugar and soaked gelatine leaves; allow this to cool and thicken so the seeds are suspended evenly. Remove the pod.

To finish, put 40g of the panna cotta mix in a glass and allow to set. Top with 15g of jelly and allow to set. Sprinkle a teaspoon of the chocolate chunks on top of the jelly, then top with three halved blackberries (sprinkle with sugar and macerate in crème de mure for 20 minutes, if using). Scoop a ball of berry yogurt ice-cream and place on top of the berries. Cover with the foam to hide it. Sprinkle with small pieces of chocolate. Fill the warm doughnut with warm Bramley purée and serve.

• Although Groves had to produce only four covers for the final, certain recipe bases, such as the doughnuts, had to be made in minimum quantities. Also, there wasn't any crème de mure in the mystery basket.

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