To make the doughnuts, warm the milk in a saucepan over a low heat and add the butter. Cook until melted. Stir in the flour and sugar and beat until a thick batter is formed. Remove from the heat and beat in the eggs. Leave to cool for 1 hour.
To make the filling, mix the vanilla seeds and orange zest into the custard.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Spoon balls of the doughnut batter into the fryer and cook for a few minutes until golden. Transfer to kitchen paper and dust with caster sugar. Leave to cool.
Use a small, sharp knife to make a cut in the side of the doughnut, cutting through to the centre. Spoon the filling into a piping bag or piping syringe. Pipe, or syringe, the filling generously inside.
Mix the ricotta and icing sugar and spread onto a serving platter. Top with the doughnuts and garnish with the pistachios, pomegranate seeds, blackberries and basil. Drizzle with the pomegranate molasses and serve.
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