Ben Dearnley
“These are Roman-style doughnuts made with ricotta,” says Grossi. “At Garum, we especially love using ricotta in this batter because it gives a lovely light dough. Ricotta gelato is a great accompaniment.”
Ingredients
Ricotta gelato
Currant syrup
Method
1.For ricotta gelato, heat milk, ricotta and orange rind in a saucepan over medium heat until it reaches 40°C on a thermometer (18-20 minutes). Mix sugar and powders in a bowl, whisk into warm milk mixture to combine, then stir continuously until temperature reaches 85°C (12-15 minutes). Remove from heat and cool quickly, then refrigerate to chill (4 hours). Churn in an ice-cream machine and freeze.
2.Mix ricotta, wholemeal flour and egg in an electric mixer fitted with the dough hook on low speed until a smooth dough forms (2 minutes). Cover and rest for 20 minutes.
3.For currant syrup, bring sugar syrup and honey to the boil over medium heat, then reduce heat to low, add currants and simmer to infuse (5 minutes). Remove from heat.
4.Heat oil in a deep-fryer or deep saucepan to 160°C. Scoop tablespoons of dough and roll them between your hands to make balls, then fry in small batches until crisp and golden (4-6 minutes). Drain on paper towels. Toss globi in warmed honey to coat thoroughly and sprinkle with poppy seeds.
5.Serve globi in bowls with ricotta gelato and drizzled with currant syrup. Note If ricotta is not firm, drain it in a sieve lined with muslin in the fridge for about 2 hours.
Drink suggestion: A dessert wine, such as Bissoni “Albana di Romagna Passito” Albana from Emilia-Romagna. Drink suggestion by Carlo Grossi.
Notes
