What can i make with plum puree?!


Question: Ricotta Fritters with Plum Puree

ACTIVE TIME: 1 HR 5 MIN
TOTAL TIME: 3 HRS 30 MIN
MAKES ABOUT 20 FRITTERS

Italian ricotta is made from whey drained off while making cheese, often a sheep's milk cheese like pecorino. You can also use a supermarket ricotta to make these crispy fritters. Just drain off any excess moisture before using commercial brands.

ingredients

1/2 pound ricotta cheese
1/2 cup all-purpose flour
3 tablespoons brandy
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon finely grated lemon zest
1 large egg, beaten
Pinch of salt
Vegetable oil, for frying
Confectioners' sugar, for dusting
Blood Plum Puree, for serving

directions

In a large bowl, mix the ricotta with the flour, brandy, granulated sugar, baking powder, lemon zest, egg and salt. Cover and refrigerate for 1 hour.
In a medium saucepan, heat 2 inches of vegetable oil to 300° on a candy thermometer. Without crowding, drop tablespoons of the batter into the hot oil and fry over moderate heat until golden brown and cooked through, 1 1/2 to 2 minutes per side. Drain the fritters on a rack set over a baking sheet and repeat with the remaining batter. Dust the fritters with confectioners' sugar and serve hot or warm with the Blood Plum Puree.

http://www.foodandwine.com/recipes/ricot...


http://www.mountlassen.com/recipes/plum/...
(*-*)


Answers: Ricotta Fritters with Plum Puree

ACTIVE TIME: 1 HR 5 MIN
TOTAL TIME: 3 HRS 30 MIN
MAKES ABOUT 20 FRITTERS

Italian ricotta is made from whey drained off while making cheese, often a sheep's milk cheese like pecorino. You can also use a supermarket ricotta to make these crispy fritters. Just drain off any excess moisture before using commercial brands.

ingredients

1/2 pound ricotta cheese
1/2 cup all-purpose flour
3 tablespoons brandy
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon finely grated lemon zest
1 large egg, beaten
Pinch of salt
Vegetable oil, for frying
Confectioners' sugar, for dusting
Blood Plum Puree, for serving

directions

In a large bowl, mix the ricotta with the flour, brandy, granulated sugar, baking powder, lemon zest, egg and salt. Cover and refrigerate for 1 hour.
In a medium saucepan, heat 2 inches of vegetable oil to 300° on a candy thermometer. Without crowding, drop tablespoons of the batter into the hot oil and fry over moderate heat until golden brown and cooked through, 1 1/2 to 2 minutes per side. Drain the fritters on a rack set over a baking sheet and repeat with the remaining batter. Dust the fritters with confectioners' sugar and serve hot or warm with the Blood Plum Puree.

http://www.foodandwine.com/recipes/ricot...


http://www.mountlassen.com/recipes/plum/...
(*-*)





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