450 gm firm cow’s or goat’s
milk ricotta (see note)
225 gm wholemeal flour
1 egg
Canola oil, for deep-frying
80 ml(⅓ cup) warmed honey
1-2 tsp poppy seeds
RICOTTA GELATO
1.25 litres (5 cups) milk
675 gm firm ricotta
Finely grated rind of
3 oranges
375 gm caster sugar
100 gm skim milk powder
88 gm glucose powder
CURRANT SYRUP
500 ml (2 cups) sugar syrup
(see cook’s notes p176)
50 ml floral-scented honey
75 gm currants
Globi
SERVES 6 // PREP TIME 40 MINS // COOK 45 MINS
“These are Roman-style doughnuts made with ricotta,” says Grossi.
“At Garum, we especially love using ricotta in this batter because it
gives a lovely light dough. Ricotta gelato is a great accompaniment.”
1 For ricotta gelato, heat milk,
ricotta and orange rind in a
saucepan over medium heat
until it reaches 40°C on a
thermometer (18-20 minutes).
Mix sugar and powders in a
bowl, whisk into warm milk
mixture to combine, then stir
continuously until temperature
reaches 85°C (12-15 minutes).
Remove from heat and cool
quickly, then refrigerate to chill
(4 hours). Churn in an ice-cream
machine and freeze.
2 Mix ricotta, wholemeal flour
and egg in an electric mixer
fitted with the dough hook on
low speed until a smooth dough
forms (2 minutes). Cover and
rest for 20 minutes.
3 For currant syrup, bring sugar
syrup and honey to the boil
over medium heat, then reduceheat to low, add currants and
simmer to infuse (5 minutes).
Remove from heat.
4 Heat oil in a deep-fryer or
deep saucepan to 160°C. Scoop
tablespoons of dough and roll
them between your hands to
make balls, then fry in small
batches until crisp and golden
(4-6 minutes). Drain on paper
towels. Toss globi in warmed
honey to coat thoroughly and
sprinkle with poppy seeds.
5 Serve globi in bowls with
ricotta gelato and drizzled
with currant syrup.
NoteIf ricotta is not firm, drain
it in a sieve lined with muslin in
the fridge for about 2 hours.
Wine suggestionA dessert
wine, such as Bissoni “Albana
di Romagna Passito” Albana
from Emilia-Romagna.●