NewsBite

Advertisement
Good Food logo

Orange and ricotta doughnuts with chocolate dipping sauce

Kate Gibbs

Advertisement
Orange and ricotta doughnuts and chocolate dipping sauce.
Orange and ricotta doughnuts and chocolate dipping sauce.Katie Quinn Davies

Think sweet, think seductive: this heady and romantic dessert can't fail to win hearts.

Advertisement

Ingredients

  • 300g ricotta, drained

  • ¼ cup caster sugar, plus extra for dusting

  • ½ tbsp grated lemon zest

  • 1 tbsp grated orange zest

  • 2 tbsp fresh orange juice

  • 1 egg and 1 egg yolk, lightly beaten

  • ½ cup plain flour

  • 2 tbsp cornflour

  • 1½ tsp baking powder

  • rice bran oil, for deep-frying

Method

  1. Combine ricotta, caster sugar, zests, orange juice and eggs in a bowl.

    Sift in flour, cornflour and baking powder and combine, but don't overwork the batter. Cover and refrigerate for 1 hour.

    In a heavy-based saucepan, heat enough oil to cover a golf ball twice to 180°C. To test the temperature of the oil, sprinkle in some flour. If it sizzles, the oil is ready. Use 2 spoons to shape mixture into quenelles, and cook, in batches of 2 doughnuts, for 2 minutes or until golden.

    Drain on paper towel, dust with caster sugar and serve warm with coffee or your favourite dessert wine or sparkling.

    CHOCOLATE DIPPING SAUCE

    Heat ¾ cup milk and 200g dark chocolate in a bowl over gently simmering water. Once melted, beat until smooth.

    In a separate bowl, combine 2 tbsp caster sugar, 2½ tsp cornflour, pinch salt and ½ tbsp milk, then stir into chocolate mixture.

    Cook for 5 minutes over medium heat, stirring until thickened. Remove from heat, stir in 30g butter and ½ tsp vanilla extract. Serve in a dipping bowl with doughnuts.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

Original URL: https://www.theage.com.au/goodfood/recipes/orange-and-ricotta-doughnuts-with-chocolate-dipping-sauce-20120607-29txz.html