| Orange and Ricotta Fritelle with Italian Hot Chocolate |
| Perfect with Perfect Italiano Original Ricotta. |
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| Method | Ingredients | ||
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1. Soak sultanas in brandy for 15 minutes. Add Perfect Italiano Ricotta, , Western Star Butter, sugar, orange rind and eggs, stir to combine. Mix in flour and baking powder. Refrigerate for 1 hour. 2. Heat oil to approximately 160°C -170°C, drop teaspoonfuls of the mixture into the oil and deep fry until golden and cooked through. 3. Drain on absorbent paper before dusting liberally with icing sugar and serving with Italian Hot Chocolate.
Italian Hot Chocolate: 1. Dissolve cornflour in 1/2 cup milk. 2. Combine remaining milk and sugar in a saucepan, bring to a simmer. 3. Add cornflour mixture whisking until the mixture thickens slightly. 4. Whisk in chocolate until melted and smooth. Pour into small cups for serving.
Serving Size: 4-6 Preparation Time: 20 (plus 1 hour refrigeration) Cooking Time: 15 minutes |
1/3 cup sultanas 2 tablespoons brandy 1x 250g tub Perfect Italiano Ricotta 2 tablespoons caster sugar Finely grated rind of 1 orange 2 eggs, lightly beaten 2/3 cup plain flour 1 Tablespoon Western Star Chefs Choice Butter 2 teaspoons baking powder Canola oil, for deep frying Icing sugar, for dusting 2 teaspoons cornflour 2 cups Australian milk 1/4 cup caster sugar 250g dark chocolate, chopped |
