{recipe} orange scented ricotta donuts
So there may only ever be one first date with the one you love, but there are plenty of ways to recreate the scene. For me, this heady and romantic dessert is basically the perfect match for a butterfly-inducing date. This should be an intimate soiree to remind you what, exactly, is sweet and frankly delicious.
Orange and ricotta donuts
A plate of orange-scented donuts to share and swoon over.
300g ricotta, drained
¼ cup caster sugar, plus extra for dusting
1 tbsp grated orange zest
2 tbsp fresh orange juice
1/2 tbsp grated lemon zest
1 egg and 1 egg yolk, lightly beaten
½ cup plain flour
2 tbsp cornflour
1 ½ tsp baking powder
rice bran oil, for deep frying
Combine ricotta, sugar, orange zest and juice, lemon zest and eggs in a bowl. Sift in flour, cornflour and baking powder, combine but don’t overwork it. Cover and refrigerate for 1 hour. Heat enough oil to cover a golf ball twice in a heavy-based saucepan to 180C. To test the temperature of the oil, sprinkle in some flour. If it sizzles, it is ready. Use two spoons to shape mixture into quenelles, and cook in batches of 2 until golden, 2 minutes each batch. Drain on paper towel, sprinkle with sugar and serve warm.
Chocolate dipping sauce
Naughty and silky smooth chocolate sauce, the dreamy companion for orange flavours.
Heat ¾ cup milk and 200g dark chocolate in a bowl over gently simmering water. Once melted, beat until very smooth. Combine 2 tbsp sugar, 2 ½ tsp cornflour, pinch salt and ½ tbsp milk in a bowl, then stir into chocolate mixture. Cook for 5 minutes, stirring until thickened. Remove from heat, stir in 30g butter and ½ tsp vanilla extract, serve.
Photograph by Katie Quinn Davies, who shoots my
Sunday Life
column.