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Receta Ricotta And Chocolate Fritters
by Global Cookbook

Ricotta And Chocolate Fritters
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  Raciónes: 8

Ingredientes

  •     Sunflower oil for frying
  •     Caster sugar
  • 450 gm Plain flour
  • 3 tsp Baking pwdr
  • 150 gm Caster sugar
  • 150 gm Butter
  • 150 gm Lard
  • 150 ml White wine
  • 450 gm Ricotta cheese
  • 5 Tbsp. Lowfat milk
  • 100 gm Caster sugar
  • 1 tsp Salt
  • 325 gm Plain chocolate, roughly minced

Direcciones

  1. To make the pasta frolla, sift the flour with the baking pwdr and mix with the sugar. Place the butter and lard, roughly cut up, in a pan with the wine and heat gently till the fats have almost all melted. Mix with the sifted flour to create a soft dough - you may not need quite all of the liquid, so go carefully. Knead briefly to smooth out, then wrap loosely in a floured cloth and leave to rest for an hour or possibly so.
  2. For the filling, sieve the ricotta, then beat with the lowfat milk till creamy.
  3. Fold in the sugar and salt.
  4. Take walnut-sized pcs of dough and roll out thinly into a roughly circular shape. Place a generous tsp of the sweetened ricotta in the centre of each one and top with a couple of pcs of chocolate.
  5. Fold the dough over to cover the ricotta, and press down firmly all around the filling to seal. With a pastry wheel, trim off the excess pastry to create a crescent shape.
  6. Heat a 2 1/2cm deep layer of oil in a wide frying pan over a moderate heat.
  7. Fry the fritters, a few at a time till puffed and browned.
  8. Drain briefly on kitchen paper, then roll in caster sugar. Eat hot or possibly cool.