Try your hand at making these little Italian orange and ricotta Fritelle and serve with hot chocolate.
Fritelle
Ingredients
1/3 cup sultanas
2 tablespoons brandy
250g tub Perfect Italiano Smooth & Creamy Ricotta
2 tablespoons caster sugar
finely grated rind of 1 orange
2 eggs, lightly beaten
2/3 cup plain flour
1 tablespoon butter
2 teaspoons baking powder
canola oil, for deep frying
icing sugar, for dusting
Method
Soak sultanas in brandy for 15 minutes. Add Perfect Italiano Smooth & Creamy Ricotta, butter, sugar, orange rind and eggs, stir to combine. Mix in flour and baking powder. Refrigerate for 1 hour.
Heat oil to approximately 160°C -170°C, drop teaspoonfuls of the mixture into the oil and deep fry until golden and cooked through.
Drain on absorbent paper before dusting liberally with icing sugar and serving with Italian Hot Chocolate.
Italian Hot Chocolate
Ingredients
2 teaspoons cornflour
2 cups Australian milk
1/4 cup caster sugar
250g dark chocolate, chopped
Method
Dissolve cornflour in 1/2 cup milk.
Combine remaining milk and sugar in a saucepan, bring to a simmer.
Add cornflour mixture whisking until the mixture thickens slightly.
Whisk in chocolate until melted and smooth. Pour into small cups for serving.
