Cream raspberry panna cotta with doughnuts and raspberry sauce on by James Martin’s Food Map Of Britain

James Martin went to the East of Scotland to discover among other things, why the raspberries grown near Strathmore are a class apart and such a sought-after ingredient.

Later he turned his attention to the cooking and served up a raspberry panna cotta with doughnuts and raspberry sauce.

The ingredients for the panna cotta: 1 litre double cream, 200g caster sugar, 10 sheets gelatine, soaked in cold water for 5 minutes and 40 raspberries (approximately 2 punnets).

For the doughnuts: 500g strong plain flour, 10g salt, 50g caster sugar, 40g/1½oz butter, 7g sachet instant yeast, 2 free-range eggs, 150ml milk and 1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing.

To serve: 1kg raspberries, 200g caster sugar, to coat the doughnuts and raspberries and mint leaves, to decorate.

See how James prepare the dessert in this BBC Video: