For the Syllabub Mix:
Mix Sugar with Cider then stir in the rest of the ingredients
For the Syllabub Cream:
Combine ingredients
Whisk to soft peaks and spoon into glasses.
Finish by topping with Amaretto Biscuits, popping candy, caramelised Pistachio’s and almond biscuit
For the Candied Pistachio Nuts
Place a thin layer of pistachio nuts in a thick bottomed pan, coat heavily with sifted icing sugar
Heat gently stirring all the time until the sugar dissolves, the nuts should be well coated in the sugary caramel, if necessary add more sugar
Continue to heat until golden brown then turn out onto grease proof paper
Spread the pistachios out as well as possible to prevent them from sticking together
For the Almond Biscuit
Boil together the milk, glucose, butter, and sugar in a heavy bottomed pan (keeping some sugar behind to mix with the pectine).
Once the mix is at boiling point rain in your pectine mix whilst whisking.
Cook out until the mix reaches 106C stirring occasionally so that it cooks evenly.
Once reached remove from the heat and add the rest of the ingredient.
Roll out as thin as possible in-between two sheets of parchment.
Once set remove the top sheet of parchment, bake at 160C with the fan turned off.
For the Strawberry Sauce:
Slice the strawberries and remove the tops
Combine with the lemon and sugar
Place in water bath at 42C for 40 minutes.
Refresh for 30 minutes.
Pass sauce through a fine sieve.
For the Strawberry Doughnuts:
Activate the yeast with the milk and sugar by bringing to body temperature and leaving somewhere warm until it starts to foam.
Mix the flour, salt, egg vanilla and butter in the kitchen aid using a dough hook.
Once the yeast mixture has begun to foam pour into the flour and continue to mix to a soft dough.
Turn out onto a lightly floured surface and knead for 5 minutes.
Put the dough in a large dry plastic container, cover the container with a cling-film and leave somewhere warm to prove until doubled in size
Knock back the dough.
Weigh out 20g balls individually knead them and roll into balls as smooth and round as possible. Spread these out on a silicone covered tray leaving plenty of room for them to grow, cover loosely with greased cling film and leave somewhere warm to prove again.
Once the balls have doubled in size carefully lift them one by one into a 190°C deep fat fryer.
They should float. Once the under side is golden brown gently turn them using a slotted spoon.
Continue to fry until evenly coloured.
Shake off the excess oil and then roll the doughnuts in plenty of caster sugar making sure they are evenly coated. Cool on a wire rack.
Once cooled make a small incision in the side of each doughnut and pipe a small amount of strawberry jam into each one.
Presentation:
Classic syllabub glasses and small jug with extra sauce. Plate for Strawberry Doughnut.