Yotam ottolenghi's ricotta bean barets with orange and honey

Name: yotam ottolenghi's ricotta bean barets with orange and honey
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 150 g fine cristalsugar; 100 ml tap water; 2 medium oranges; 470 g ricotta; 60 g caprino goat cheese or other soft goat cheese; 3 medium sized egg; 60 ml Full Milk; 1,5 el fresh fresh mint finely shredded; 160 g wheat flour; 1,5 tl baking powder; tl salt; 700 ml sunflower oil; 4 el liquid honey slightly heated, to sprinkle; 2 el powdered sugar

Mini-pastry with ricotta, honey and orange.

Ingredients

Directions

First make the orange syrup. Put the sugar with the water in a saucepan on medium heat and stir until the sugar is dissolved.
Let the syrup gently simmer for 3-4 minutes. In the meantime, cut the orange peel of the orange and cut it into wafer-thin strips.
Put the strips of orange peel in and let it cook for another 2 minutes.
Remove the pan from the heat and let the orange strips in the syrup become cold.
Put the ricotta with the goat cheese and the eggs in a bowl. Beat everything fairly smooth and add the milk, fresh mint and orange zest. Set aside.
Sieve the flour with baking powder in another bowl and add the sugar and salt.
Stir the wet ingredients through the dry ingredients until it is a batter.
If necessary, add a little more flour until the batter falls into the blobs of a spoon. Let it rest for 10 minutes.
Heat a small pan with heavy soil filled with so much sunflower oil that it reaches a height of 4 cm from the pan wall.
If the oil is hot, pour teaspoons of batter into the oil.
Deep fry 3-4 min .; turn them occasionally until the beignets are golden brown; turn the heat down if the oil gets too hot.
Spoon the fritters with a slotted spoon on kitchen paper. Bake all the fritters.
Stack the fritters on the plates and drizzle with the heated honey.
Put a little piece of the remaining ricotta and dust them with icing sugar.
Finally, scoop some orange strips and a little of the orange syrup on the ricotta and serve the fritters immediately.