Crema Fritta Deluxe
Two recipes, one Italian, Crema fritta (also prepared in Spain and called Lecha frite), and one French, for cream cheese beignets, have been merged into one and further modifications made to give a luscious, soft, feather-light filling contained in a crisp coating. The custard mixture can be flavoured to taste with a liqueur, brandy, whisky, rum or orange flower water or rose water (do not use lemon cake crumbs if using a flower water).
INGREDIENTS:
115 G/4 OZ RICOTTA
CHEESE., SIEVED
APPROXIMATELY 2 TBSP
CASTER SUGAR
3 EGGS, SIZE 2, BEATEN
FEW DROPS VANILLA ESSENCE
40 Gil 1/2 OZ PLAIN FLOUR 200 ML/7 FL OZ WHIPPING
CREAM
200 ML/7 FL OZ. MILK
100 G/31/2 OZ CAKE CRUMBS,
PREFERABLY LEMON
VEGETABLE OIL FOR
DEEP FRYING
TO SERVE:
FRESH FRUIT SAUCE., SUCH AS FRESH APRICOT, NECTARINE., RASPBERRY OR BLACKCURRANT
DIRECTIONS:
Lightly flour a baking sheet.
In a bowl, beat the cheese with the sugar. Gradually beat in two of the eggs and the vanilla essence, then stir in the flour. Using a balloon whisk, gradually whisk in the cream and milk.
Pour into a heavy, preferably non-stick, saucepan and heat gently, stirring, until thickened; do not allow to boil.
Pour onto the baking sheet to make an even layer about 1.25 cm/1/2 inch thick, leave to cool completely, then cover and place in the refrigerator for at least 1 hour.
Cut the cold custard mixture into approximately 2.5 cm/1 inch squares, rectangles or diamonds. Dip in the remaining egg, then in the cake crumbs.
Half fill a deep-tat frying pan with vegetable oil and heat to 190°C/375°F. Add the coated shapes in batches and cook for about 11/2 minutes until golden and crisp on the outside. Keep an eye on the temperature of the oil to make sure that it does not drop; the Shapes must cook very quickly. Using a slotted spoon, transfer to absorbent kitchen paper, drain quickly and serve immediately accompanied by a fruit sauce.
