Blueberry Trifle with Cinnamon Donuts
1 kg blueberries
200g caster sugar
3 leaves gelatine
15 blueberries for garnish
250ml double cream
1 vanilla pod
250g plain flour
1 tsp salt
25g caster sugar
1 egg beaten
50g cinnamon and 50g caster sugar mixture to coat
Trifle: Poach blueberries over simmering water with the sugar, when cooked pass the liquor through a sieve and simmer to reduce to one pint.
Add the leaves of pre-soaked gelatine and set in glasses as shown in the picture.Whip the cream with vanilla until it forms soft peaks, pipe around the set jelly and top with blueberries.
Donuts: Dissolve the yeast in a small amount of the milk and add to the dry ingredients. Mix, then add the remaining milk and egg to the mixture.
Prove the mixture for four hours then roll the mixture into balls and deep fry in vegetable oil at 180°c until golden. Roll in the cinnamon
sugar and serve with the trifle.
Any leftover donut dough can be frozen to stop the proving process and used at a later date