|
|
| |
| Spain,
|
| Ingredients (4 servings) | Cream | Topping |
1 75g butter
2 4 eggs
3 1/4 litre of water
4 125g flour
5 1 pinch of salt
6 oil for frying | 1
1/4 litre of milk d
2 60g sugar
3 3 egg yolks
4 1 vainilla pod
5 30g flour
6 icing sugar | 1 250g raspberries
2 80g sugar
3 100 ml cream |
| Steps |
- To make the dough
for the fritters first boil the water with a pinch of salt and the butter.
When the butter has melted add the flour all at once and stir vigorously with
a wooden spoon until it absorbs all the liquid (approximately 2 minutes). Place
the dough in a chilled bowl and start adding the eggs, one by one – stirring all
the time. When everything is well mixed the dough is now ready.
- For
the cream boil the milk with the vanilla pod (cut in half lengthways). Take
the pan off the heat, cover and leave it to soak for 5 minutes
- Meanwhile
place the egg yolks in a bowl, add the sugar and whisk everything together until
the mixture becomes fluffy and white
- Carefully remove
the vanilla seeds using a knife and leave in the milk (keep the pod for later)
- Add
the flour to the egg and sugar mixture beating everything together, then add the
milk - continue beating. Once mixed all together place in a pan and bring to the
boil – stirring continuously
- Once it has boiled
remove the pan from the heat and place the mixture in a bowl. Sprinkle icing sugar
over it to prevent a skin forming on top
- Puree the
raspberries with 80g of icing sugar in a blender and then pass the mixture through
a sieve
- Heat a large pan of oil in a deep frying
pan and when its hot enough carefully place balls of dough (about the size of
a soup spoon) in the oil. Fry for 10 to 12 minutes and then remove from the pan
and drain on some kitchen paper
- Using some kitchen
scissors make a hole in the middle of each of the fritters and fill the bottom
half with the chilled cream mixture
- Finally place
the fitters on plates and circle with the raspberry puree - serve immediately
with whipped cream.
| | | |
| | |
.JPG)