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Gomer45
Yotam ottolenghi's ricotta bean barets with orange and honey
Mini-pastry with ricotta, honey and orange.
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Ingredients
Directions
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First make the orange syrup. Put the sugar with the water in a saucepan on medium heat and stir until the sugar is dissolved.
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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.
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Put the strips of orange peel in and let it cook for another 2 minutes.
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Remove the pan from the heat and let the orange strips in the syrup become cold.
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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.
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Sieve the flour with baking powder in another bowl and add the sugar and salt.
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Stir the wet ingredients through the dry ingredients until it is a batter.
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If necessary, add a little more flour until the batter falls into the blobs of a spoon. Let it rest for 10 minutes.
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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.
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If the oil is hot, pour teaspoons of batter into the oil.
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Deep fry 3-4 min .; turn them occasionally until the beignets are golden brown; turn the heat down if the oil gets too hot.
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Spoon the fritters with a slotted spoon on kitchen paper. Bake all the fritters.
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Stack the fritters on the plates and drizzle with the heated honey.
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Put a little piece of the remaining ricotta and dust them with icing sugar.
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Finally, scoop some orange strips and a little of the orange syrup on the ricotta and serve the fritters immediately.
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Nutrition
535Calories
Sodium18% DV435mg
Fat40% DV26g
Protein30% DV15g
Carbs20% DV60g
Fiber4% DV1g
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