Step 1

For the Syllabub Mix:

Step 2

Mix Sugar with Cider then stir in the rest of the ingredients

Step 3

For the Syllabub Cream:

Step 4

Combine ingredients

Step 5

Whisk to soft peaks and spoon into glasses.

Step 6

Finish by topping with Amaretto Biscuits, popping candy, caramelised Pistachio’s and almond biscuit

Step 7

For the Candied Pistachio Nuts

Step 8

Place a thin layer of pistachio nuts in a thick bottomed pan, coat heavily with sifted icing sugar

Step 9

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

Step 10

Continue to heat until golden brown then turn out onto grease proof paper

Step 11

Spread the pistachios out as well as possible to prevent them from sticking together

Step 12

For the Almond Biscuit

Step 13

Boil together the milk, glucose, butter, and sugar in a heavy bottomed pan (keeping some sugar behind to mix with the pectine).

Step 14

Once the mix is at boiling point rain in your pectine mix whilst whisking.

Step 15

Cook out until the mix reaches 106C stirring occasionally so that it cooks evenly.

Step 16

Once reached remove from the heat and add the rest of the ingredient.

Step 17

Roll out as thin as possible in-between two sheets of parchment.

Step 18

Once set remove the top sheet of parchment, bake at 160C with the fan turned off.

Step 19

For the Strawberry Sauce:

Step 20

Slice the strawberries and remove the tops

Step 21

Combine with the lemon and sugar

Step 22

Place in water bath at 42C for 40 minutes.

Step 23

Refresh for 30 minutes.

Step 24

Pass sauce through a fine sieve.

Step 25

For the Strawberry Doughnuts:

Step 26

Activate the yeast with the milk and sugar by bringing to body temperature and leaving somewhere warm until it starts to foam.

Step 27

Mix the flour, salt, egg vanilla and butter in the kitchen aid using a dough hook.

Step 28

Once the yeast mixture has begun to foam pour into the flour and continue to mix to a soft dough.

Step 29

Turn out onto a lightly floured surface and knead for 5 minutes.

Step 30

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

Step 31

Knock back the dough.

Step 32

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.

Step 33

Once the balls have doubled in size carefully lift them one by one into a 190°C deep fat fryer.

Step 34

They should float. Once the under side is golden brown gently turn them using a slotted spoon.

Step 35

Continue to fry until evenly coloured.

Step 36

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.

Step 37

Once cooled make a small incision in the side of each doughnut and pipe a small amount of strawberry jam into each one.

Step 38

Presentation:

Step 39

Classic syllabub glasses and small jug with extra sauce. Plate for Strawberry Doughnut.