Name: Guy Grossi’s globi (Italian ricotta doughnuts)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Ingredients: 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); 50 ml floral-scented honey; 75 gm currants

“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.”

Ingredients

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)

50 ml floral-scented honey

75 gm currants

Method

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 reduce heat 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. Note If ricotta is not firm, drain it in a sieve lined with muslin in the fridge for about 2 hours.

Drink suggestion: A dessert wine, such as Bissoni “Albana di Romagna Passito” Albana from Emilia-Romagna. Drink suggestion by Carlo Grossi.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers

Ingredients

Method

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