Terra Rossa Fritters

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Terra Rossa Fritters

Ingredients

225g Ricotta
85g Eggs
5g Vanilla Paste
60g Granulated Sugar
20g deZaan Terra Rossa Cocoa Powder (1)
80g Flour
1.25g Baking Soda
250g Granulated Sugar
5g Cinnamon
10g deZaan Terra Rossa Cocoa Powder (2)

Method

Combine 250g sugar, cinnamon, and cocoa powder (1). Set aside for finishing fritters.
In a bowl, combine the ricotta, eggs, and vanilla. Whisk until smooth.
Sift the sugar, cocoa powder (2), flour, and baking soda together.
Fold the dry mix into the ricotta mixture.
Allow the batter to rest and chill until ready to fry.
Fry at 180°C/350°F for about 4 minutes using a 100 size scoop.
Toss in the finishing sugar.

Part 2: Banana Cream

Ingredients

336g Cream 35%
1,500g Milk
560g Banana
10g Vanilla Paste
450g Granulated Sugar
5g Salt
12 Agar Agar

Method

Blend the milk and banana until smooth and then strain.
Combine the banana milk and the remaining ingredients in a pot. Bring to a boil and reduce to a simmer.
Simmer for 2 minutes and pour into a shallow pan and chill.
Once set, puree until smooth and strain.

Part 3: Fostered Apples

Ingredients

40g Brown Sugar
10g Butter
10g Vanilla Paste
2g Salt
40g Banana
30g Dark Rum
200g Granny Smith Apples (diced 1cm)

Method

In a pot, combine the brown sugar, butter, vanilla, and salt. Mix to combine and bring to a boil.
Add in the banana and cook until the sugar and salt have dissolved.
Add in the dark rum and cook back to a boil. Continue to cook for a few minutes to cook out the alcohol.
Strain and then emulsify with a hand blender and reserve.
Heat a large pan on high heat. Quickly add in the diced apples and stir constantly.
Cook just until tender and the apples have taken on some char. Dispense the apples onto a parchment-lined sheet tray and spread out evenly into one layer and allow to cool.
Once cooled down, combine with the sauce.

Part 4: Roasted Fennel Ice Cream

Ingredients

500g Milk
150g Non-fat Dry Milk
375g Cream 35%
140g Glucose
140g Granulated Sugar
3g Salt
8g Vanilla Paste
80g Egg Yolk
1g Stabilizer
300g Fennel

Method

Cut up the fennel bulb into 4 pieces and roast at 190°C/375°F until browned. Reserve the fennel fronds for garnish.
In a pot, combine the milk, non-fat dry milk, cream, glucose, sugar, and salt. Bring to a simmer. Temper in the vanilla and egg yolks and cook to nape.
Turn off the heat and blend in the stabilizer and roasted fennel. Allow to chill and rest overnight.
Blend the base once again until smooth right before spinning.

Part 5: Assembly

Method

Fry the fritters to order, 3 per plate.
Spread the banana cream on the plate.
Plate the fostered apples around the base of the plate on top of the banana cream.
Add the fritters and dust with cocoa powder.
Add a quinelle of the roasted fennel ice cream and garnish with the fennel fronds.

MORE RECIPES FOR Terra Rossa

Cocoa Sorbet

Terra Rossa Cinnamon Rolls

Sacher Torte

See all recipes

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