Dessert- Ricotta Fritters with Blackberry Sauce and Chocolate Soil - Page 273
As advised, I started the preparation for this earlier in the week, knocking up the chocolate soil and the star anise sugar beforehand. I know, so not me.
The chocolate soil was easy, just a matter of combining the flour, cornflour, castor sugar, cocoa with melted butter until it looked like mud, then cooking in the oven until the crumbly mixture was cooked through. Don't tell Ottolenghi, but I think I could have crumbled up those chocolate flavored biscuits for much the same effect. Nice rich chocolatey flavour though.
The star anise sugar was just a matter of giving star anise and sugar a spin in the blender. Great fragrance so maybe I'll made that again to sprinkle on things.
Onto the making of the blackberry sauce. Boiling up the sugar syrup was easy as was blending mthe blackberries to make a puree. Rubbing it through the sieve to get out seeds and pulpy bits was a bit of an ask for my impatient self. And rather a lot of gin went into the mix. Not the sloe gin specified of course but one must make do.
I left it too late to prepare the batter mixture as it was supposed to sit in the fridge for four hours after mixing and I was still mixing it when guests arrived. It didn't seem to matter though. The mixture was firm enough to form balls. I also missed the part about baking in the oven after they had been fried so when I made them again, I'll have to see if that makes a difference. Verdict? Yum.
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| mise en place for the chocolate soil |
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| ready to mix the wet and dry ingredients |
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| Looks like mud - and that's being positive |
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| out of the oven and ready for more "crumbling" when it's cool |
The chocolate soil was easy, just a matter of combining the flour, cornflour, castor sugar, cocoa with melted butter until it looked like mud, then cooking in the oven until the crumbly mixture was cooked through. Don't tell Ottolenghi, but I think I could have crumbled up those chocolate flavored biscuits for much the same effect. Nice rich chocolatey flavour though.
The star anise sugar was just a matter of giving star anise and sugar a spin in the blender. Great fragrance so maybe I'll made that again to sprinkle on things.
Onto the making of the blackberry sauce. Boiling up the sugar syrup was easy as was blending mthe blackberries to make a puree. Rubbing it through the sieve to get out seeds and pulpy bits was a bit of an ask for my impatient self. And rather a lot of gin went into the mix. Not the sloe gin specified of course but one must make do.
I left it too late to prepare the batter mixture as it was supposed to sit in the fridge for four hours after mixing and I was still mixing it when guests arrived. It didn't seem to matter though. The mixture was firm enough to form balls. I also missed the part about baking in the oven after they had been fried so when I made them again, I'll have to see if that makes a difference. Verdict? Yum.
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| The assembled ingredients, ricotta fritters dusted in star anise sugar, chocolate soil and blackberry sauce |
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