Electric Avenue

Lemon posset:

• 75g caster  
• 300g double cream  
• Juice and zest of 2 lemons 

Sechuan Buttons sugar:

• Blitz 200g of caster sugar and 3½  sechuan buttons  

Orange curd (with Sechuan Buttons sugar): 

• 2 egg yolks (keep the egg whites for the meringues)  
• zest and juice of 1 large orange  
• 20g cold butter  
• 75g Sechuan Buttons sugar  

Sechuan Buttons maringues:

• 2 egg whites  
• 116g Sechuan Buttons sugar  
• 1 Sechuan Button

Doughnut (rolled in Sechuan Buttons sugar):

• 2 cups of plain flour  
• 3 tbsp sugar  
• 1 tbsp baking powder  
• 1 tsp salt 
• 5 tbsp butter 
• ¾ cups milk 
• oil for frying  
• and Sechuan Buttons sugar to roll the doughts in  

Forest fruits gel:

• 150g frozen mixed fuits (strawberries, raspberries, blackberry etc.) 
• 30g icing sugar  
• Ultratex 

Garnish:

• wood sorrel
• raspberries

Lemon posset:

• In a pan heat the sugar and cream until the sugar has dissolved then add the lemon zest and juice mix untill thick then pour into the glasses and leave in the fridge to set.  

Sechuan Buttons sugar:

• In a saucepan, add the egg yolks and sechuan sugar, wisk until smooth. 
• Wisk in the orange zest and juice once combined place on a medium heat whilst stirring with a wooden spoon until the curd is thick enough to coat the back of the spoon. 
• Remove the pan from the heat wisk in the cold butter one cube at a time until you have a thick and smooth curd, then leave to cool. 

Sechuan Buttons maringues:

• Preheat the oven to 120°C. 
• Wisk the egg whits to soft peak, while continuously whisking, slowly add the sechuan sugar 1 tbsp at a time, once all the sugar is added and you have a stiff and glossy meringue, add the mixture in to a pipping bag and pip onto a lined backing try, sprinkle a small amount of the sechuan button on to each meringue and bake. 

Doughnut (rolled in Sechuan Buttons sugar):

• Mix the flour, sugar, baking powder and salt together. Then add the butter using a pastry cutter, cut the butter into the flour mix until it forms a crumble, then add the milk and mix until combined.
• Transfer dough onto well floured surface and knead gently until it is smooth and manageable. 
• Brake off small pieces of the dough and roll into smooth, tight balls.
•  Fill a medium sized pan with about 2-inches of oil and place on a medium-high heat when the oil reaches 170°C add the dough balls and fry until golden brown take them out of the oil and roll in the Sechuan Buttons sugar. 

Forest fruits gel:

• Add the sugar and the frozen fruits into a pan head until the fruit is very soft, then blitz and pass though a sieve then wisk in one to two tsp of ultratex untill you are happy with the consistency.  

Garnish:

• To garnish I also added foraged wood sorrel and fresh raspberries. 

Recipe: Alice Yeoman