Yoghurt raspberry honey

MAKES 12

You will need

1 quantity Zonuts

1 punnet raspberries

RASPBERRY JAM

300 g (10½ oz) Raspberry Purée

30 g (1 oz) caster (superfine) sugar

6 g (³/₁₆ oz) pectin 325 NH 95

Put the raspberry purée in a small saucepan over medium heat and heat to 60°C (140°F). Combine the caster sugar and pectin and add to the purée. Stir constantly until the mixture reaches boiling point. Remove from the heat and pour the jam into a heatproof bowl or container. Cover with plastic wrap, ensuring the plastic is touching the surface. Set aside for 1–2 hours to cool to room temperature and set.

THICKENED HONEY YOGHURT

3 g (¹/₈ oz) gold-strength gelatine leaves

18 g (⁵/₈ oz) cold water

10 g (³/₈ oz) lemon juice

40 g (1½ oz) Tasmanian leatherwood honey

350 g (12 oz) natural yoghurt

150 g (5½ oz) crème fraîche

seeds scraped from ½ vanilla bean

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak for 10 minutes. Heat the lemon juice and honey in a small saucepan. Add the gelatine and any remaining soaking liquid and stir to dissolve the gelatine.

Combine the yoghurt, crème fraîche and vanilla seeds in a bowl then add 4 tablespoons of this mixture to the gelatine mix. Stir well to temper, then pour all of the gelatine mixture into the yoghurt mixture and combine.

Pour the honey yoghurt mixture into a bowl or container and cover with plastic wrap, ensuring the plastic is touching the surface. Set aside in the refrigerator to set. Use as needed.

SOURDOUGH GRANOLA

60 g (2¼ oz) rolled oats

3 tablespoons canola oil

60 g (2¼ oz) day-old sourdough bread, cut into 5 mm (¼ inch) cubes

3 tablespoons extra virgin olive oil

85 g (3 oz) puffed rice cereal

100 g (3½ oz) Tasmanian leatherwood honey

3 g (¹/₈ oz) sea salt

35 g (1¼ oz) freeze-dried raspberries (optional)

Preheat the oven to 100°C (210°F). Line 3 baking sheets with baking paper. Put the rolled oats in a bowl and pour the canola oil over them. Stir well, then transfer to a baking sheet. Bake for 30 minutes until toasted.

Meanwhile, put the sourdough cubes in a bowl, toss with the olive oil and season with salt. Spread over a baking sheet, place in the oven with the oat mix and bake for about 10 minutes until dried and toasted.

Increase the oven temperature to 140°C (275°F). Put the puffed rice cereal, toasted oats and sourdough into a medium bowl and combine. Put the honey in a small saucepan and bring to the boil. Pour honey over the ingredients in the bowl, stirring well, and add the sea salt. Spread the granola over a baking sheet and bake for 10 minutes, stir and continue cooking for another 10 minutes until golden. Add the freeze-dried raspberry, if using, then leave to cool. Store in an airtight container until needed.

FONDANT GLAZE

300–400 g (10½–14 oz) white fondant

red food colouring

Heat the fondant with a few drops of red food colouring (enough to achieve a raspberry red colour) to 35–40°C (95–105°F) in a heatproof bowl over a saucepan of simmering water or in the microwave. If the glaze is still too thick for piping, add a small amount of sugar syrup or water.

TO ASSEMBLE

Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to make four evenly spaced holes in the bottom of each zonut. Put the raspberry jam into a piping (icing) bag fitted with a 7 mm (⁹/₃₂ inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a teaspoon into each hole until the zonut is half full. Repeat with the remaining zonuts. Put the thickened honey yoghurt mixture into another piping bag fitted with a 7 mm piping tube and and insert it through the same holes to fill the remaining space in each zonut. Turn the filled zonuts back over.

Heat the red fondant to 28°C (82°F) in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the glaze in another piping bag fitted with a 7 mm piping tube and pipe the fondant in a circle around the flat top of each zonut. Arrange the sourdough granola on top and add some fresh raspberries. Store in a cool, dry place. These are best eaten within 4–5 hours of making.