Panna Cotta & Doughnuts
We teamed up with the great folks at Essentials Magazine to create a series of honey-inspired recipes for the Summer 2018 issue. Enjoy this recipe from that collection.
Ingredients
Goat's Milk Yoghurt and Orange Blossom Panna Cotta
- 2 tsp powdered gelatine
- 2 tbsp chilled water
- 1¾ cup thickened cream
- 6 tbsp caster sugar
- 1¼ cups Meredith Dairy Goat's milk yoghurt
Orange Blossom Honey Syrup
- 1 cup water
- ½ cup Bee Delicate Ironbark Honey
- 1 tsp vanilla bean paste
- 1 tbsp orange blossom water
- 1 large orange (zest and juice)
- 2 cinnamon quills
Honey Cinnamon Doughnuts
- 200 g self-raising flour
- 50 g corn flour
- 280 g warm water
- 9 g dry activated yeast
- 1 tbsp Bee Delicate Ironbark Honey
- 1 tsp salt
- cinnamon sugar (for coating)
- sunflower oil (for deep frying)
Instructions
Goat's Milk Yoghurt and Orange Blossom Panna Cotta
- In a small bowl add the chilled water and gently scatter the powdered gelatine into the water using a teaspoon. Allow to stand for five minutes until the gelatine has absorbed the water and become a soft solid.
- In a heavy-based medium saucepan add the cream and sugar. Gently warm over a medium-low heat. Stir until all the sugar has dissolved.
- When the cream is warmed and sugar dissolved, remove the saucepan from the heat and slowly stir in the orange blossom water and goat’s milk yogurt.
- Gently whisk the mixture into the softened gelatine and continue to stir until well combined.
- Pour the panna cotta mixture into small individual glass jars or panna cotta moulds of your choice. Should make 4-6 small serves.
- Refrigerate for 3 to 4 hours until set.
Orange Blossom Honey Syrup
- Place all ingredients into a heavy-based medium saucepan, slowly bring to the boil.
- Reduce heat to a simmer and cook until syrup thickens slightly.
- Remove from heat and allow to cool completely.
Honey Cinnamon Doughnuts
- In a large jug add the warm water and yeast and stir well. Cover with cling wrap and allow to stand for 10 minutes. Yeast will become activated and the water will begin to foam.
- In a separate mixing bowl add flour, cornflour and salt. Stir until well combined.
- While continuing to stir, slowly pour in the activated yeast, water and honey. Continue to stir until the batter becomes smooth.
- Cover the bowl with cling wrap and allow the batter to rise for approximately 30 minutes. It will gain height and become aerated.
- In a medium saucepan add enough oil to deep fry the honey doughnut balls. Heat oil to approximately 180C.
- While the oil is warming transfer the batter to a large piping bag with large round nozzle.
- Begin deep frying the doughnuts by piping in small amounts of the batter, cutting the portions with clean kitchen scissors as you go.
- Use a slotted spoon to turn each doughnut, ensuring even cooking until golden brown.
- Remove from the hot oil and drain well on absorbent paper. 10. Dust the honey doughnut balls generously in cinnamon sugar, ready for serving.
To Serve
- Top each individual panna cotta with a tablespoon of orange blossom honey syrup and two small segments of candied orange. In a side bowl or platter serve the warm Greek honey cinnamon doughnuts topped with a generous drizzle of Bee Delicate Ironbark Honey.
Notes
We teamed up with the great folks at Essentials Magazine to create a series of honey-inspired recipes for the Summer 2018 issue. Enjoy this recipe from that collection.
Keyword: goat's milk, orange blossom, panna cotta
FEATURED
Bee Delicate Ironbark Honey
Ironbark Honey is extra light amber to pale amber and is one of the most popular honeys in our varietal range. It is delicate and very sweet with aromas of fresh beeswax. It has buttery, creamy flavours with very little aftertaste. The is a lovely liquid honey that can crystallise quicky…if it lasts that long!