Fritelle- 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
Italian Hot Chocolate- 2 teaspoons cornflour
- 2 cups Australian milk
- 1/4 cup caster sugar
- 250g dark chocolate, chopped
| Fritelle- 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- 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.
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