Think sweet, think seductive: this heady and
romantic dessert can’t fail to win hearts.
ORANGE AND RICOTTA DOUGHNUTS
Orange-scented doughnuts to swoon over.
300g ricotta, drained
¼ cup caster sugar, plus extra for dusting
½ tbsp grated lemon zest
1 tbsp grated orange zest
2 tbsp fresh orange juice
1 egg and 1 egg yolk, lightly beaten
½ cup plain flour
2 tbsp cornflour
1½ tsp baking powder
rice bran oil, for deep-frying
Combine ricotta, caster sugar, zests, orange juice and eggs in a bowl. Sift in flour, cornflour and baking powder and combine, but don’t overwork the batter. Cover and refrigerate for 1 hour.
In a heavy-based saucepan, heat enough oil to cover a golf ball twice to 180°C. To test the temperature of the oil, sprinkle in some flour. If it sizzles, the oil is ready. Use 2 spoons to shape mixture into quenelles, and cook, in batches of 2 doughnuts, for 2 minutes or until golden. Drain on paper towel, dust with caster sugar and serve warm with coffee or your favourite dessert wine or sparkling.
CHOCOLATE DIPPING SAUCE
Naughty and silky smooth, chocolate sauce is a dreamy companion to orange flavours.
Heat ¾ cup milk and 200g dark chocolate in a bowl over gently simmering water. Once melted, beat until smooth. In a separate bowl, combine 2 tbsp caster sugar, 2½ tsp cornflour, pinch salt and ½ tbsp milk, then stir into chocolate mixture. Cook for 5 minutes over medium heat, stirring until thickened. Remove from heat, stir in 30g butter and ½ tsp vanilla extract. Serve in a dipping bowl with doughnuts.