Whilst things are quiet on the southern front I might resurrect my original MKR thread and post some recipes. I am definitely going to try these sometime soon.
Bombolini with Raspberry Coulis and Crème Anglaise
Ingredients
Vegetable oil, for deep frying
Extra caster sugar, for rolling
BOMBOLONI
225g plain flour
110g caster sugar
2 tbs baking powder
½ tsp salt
500g Perfect Italiano ricotta
4 eggs, lightly beaten
1 tbs vanilla extract
CRÈME ANGLAISE
150ml milk
150ml pure cream
4 egg yolks
80g caster sugar
RASPBERRY COULIS
300g frozen raspberries
55g caster sugar
Method
To make bombolini, sift combined flour, sugar, baking powder and salt into a large bowl. Gently stir in combined ricotta, eggs and vanilla. Cover mixture with plastic wrap and refrigerate for 40 minutes.
To make crème anglaise, heat milk and cream in a heavy-based saucepan over medium heat, without boiling, until hot
Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until thick enough to coat the back of a spoon. Strain into a bowl. Cover surface with plastic wrap and refrigerate until cold.
To make raspberry coulis, stir all ingredients in a saucepan over medium heat until raspberries have broken down and sugar has dissolved. Push mixture through a sieve. Refrigerate until cold.
To cook bombolini, deep fry tablespoons of mixture in small batches, turning with a fork, for about 3-4 minutes or until golden, crisp and cooked through.
Drain on absorbent paper and roll in caster sugar.
Serve bombolini with crème anglaise and raspberry coulis.
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