Chefs' Recipes

Guy Grossi's globi (Italian ricotta doughnuts)

Ricotta. Doughnuts. Need we say more?

  • 40 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
"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."


  • 450 gm firm cow's or goat's milk ricotta (see note)
  • 225 gm wholemeal flour
  • 1 egg
  • Canola oil, for deep-frying
  • 80 ml (⅓ cup) warmed honey
  • 1-2 tsp poppy seeds
Ricotta gelato
  • 1.25 litres (5 cups) milk
  • 675 gm firm ricotta
  • Finely grated rind of 3 oranges
  • 375 gm caster sugar
  • 100 gm skim milk powder
  • 88 gm glucose powder
Currant syrup
  • 500 ml (2 cups) sugar syrup (see cook's notes)
  • 50 ml floral-scented honey
  • 75 gm currants


  • 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.