Orange and Ricotta Frittelle with Chocolate Dipping Sauce

Ingredients

• ⅓ cup sultanas
• 2 tbsp brandy
• 1x 250g tub Perfect Italiano™ Ricotta
• 2 tbsp caster sugar
• finely grated rind of 1 orange
• 2 eggs, lightly beaten
• ⅔ cup plain flour
• 1 tbsp butter
• 2 tsp baking powder
• canola oil, for deep frying
• icing sugar, for dusting

Chocolate Dipping Sauce

• ¾ cup cream
• 150g dark chocolate

Method

1. Soak sultanas in brandy for 15 minutes. Add ricotta, butter, sugar, orange rind and eggs, stir to combine.  Mix in flour and baking powder. Refrigerate for 1 hour.
2. Heat oil to approximately 160°C -170°C, drop teaspoonfuls of the mixture into the oil and deep fry until golden and cooked through.
3. Drain on absorbent paper before dusting liberally with icing sugar and serving with the Chocolate Dipping Sauce.

Chocolate Dipping Sauce

1. Place the cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and stir in the chocolate until it has melted.