Fried cream to orange
Instructions
In a bowl mix the ricotta with the sugar until the mixture is smooth and creamy.
Add two eggs, grated rind of half Orange, cinnamon and flour.
Stir and add, by pouring, cold milk.
Put the mixture in a saucepan and cook the cream to low heat, stirring constantly, until it becomes thick.
Pour into a baking tray lined with baking paper and stir: must have a thickness of 1 inch.
Refrigerate and keep in the refrigerator for an hour.
Cut the cold cream in squares about 4 inches and soak off side from the paper gently, using a spatula.
First run in the two remaining eggs that you banged, then in the breadcrumbs.
Heat plenty of oil in a large frying pan and, when it is hot, fry the cream.
Put in oil a few at a time, cuocendoli handles on both sides for a few seconds.
Strain the cream on absorbent paper and serve hot, powdered with icing sugar.
Garnish the dish with slices of orange cut into wedges and with fillets of angelica (or Cedar) confit.
Ingredients and dosing for 6 persons
- 120 g of roman ricotta
- 4 eggs
- 60 g of flour
- 40 cl of milk
- 50 g of sugar
- 1 orange
- Cinnamon powder
- Frying oil
- Breadcrumbs
- 1 bit of candied angelica (or cedar)
- To decorate:
- Icing sugar