Grate the zest finely. Leave a small amount of orange zest for later garnish. Soak gelatine. In a small container, measure out cold water and evenly sprinkle the gelatine over it. Set it aside to soak. Heat the cream, sugar & orange zest. In a saucepan, combine the cream, sugar, and the finely grated orange rind.. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, for at least 4 hours or overnight. Dip ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around the edge of each ramekin and invert the ramekin onto the center of a small plate.
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Top each one with four raspberries and place in the fridge for four hours. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to.. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. To make the.
