You will need
1 quantity Zonuts (see page 140)
1 punnet raspberries
300 g (10½ oz) Raspberry Purée (see Basics)
30 g (1 oz) caster (superfine) sugar
6 g (3/16 oz) pectin 325 NH 95 (see Glossary)
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
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)
300–400 g (10½–14 oz) white fondant
red food colouring
1 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
1 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.
2 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.
3 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.
1 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.
2 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 about 10 minutes until dried and toasted.
3 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.
1 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.
2 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.
3 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.
Recipe and image from The Zumbo Files by Adriano Zumbo (Murdoch Books) available in all good bookstores and online.