Nutella Zeppole
Cantinetta Pastry Chef Lorna Stokes
Preparation time 15 minutes; serves 35
Ingredients
1 cup flour
2 tsp baking powder
2 eggs
1 cup ricotta
1/2 cup powdered sugar
1/2 cup mascarpone
1/2 cup Nutella
1 cup sugar
1 tbsp ground ginger
Instructions
Combine first two ingredients in a mixing bowl. Add the eggs,
scraping down afterward. Add the ricotta cheese and scrape. Add the
powdered sugar. Drop into fryer. Zeppole is finished when the doughnut
is a golden brown.
In a separate bowl, mix mascarpone and Nutella until
thoroughly combined. Place in piping bag with a solid tip.
Place sugar and ginger in a bowl and whisk until
thoroughly combined.
Once the doughnut is done, place on paper towel and
allow oil to absorb. Toss doughnut in ginger sugar and roll around until
completely covered. Insert a knife into the doughnut halfway through and
twist, making a little hole. Fill the hole with a small amount of
Nutella filling and serve the doughnut while still hot.
Click here to read
about Lorna, Cantinetta and Guest Chef on the Waterfront 2010
November 2010 |
