Almond-filled doughnuts with cherry coulis

Almond-filled doughnuts with cherry coulis

Frittelle dell’imperatore con salsa di ciliegie

By
From
Venice
Serves
12
Photographer
Helen Cathcart

‘Feed me these on a daily basis and I will be yours forever.’ A bit over the top perhaps but that is how I felt eating these gorgeous filled doughnuts and it is what I said to Giancarlo before he went to work at Bistrot de Venise to learn the recipe. They make a wonderful coulis from the uva fragola grape, which is sweet and aromatic. Since these are almost impossible to get hold of outside Veneto we have used cherries instead. I particularly like using the macerated cherries from the cherries in wine recipe, but if you don’t have them use fresh instead. The frittelle are also just as good on their own.

For the filling

Ingredients

Quantity Ingredient
60g amaretti biscuits
200g trifle sponges
200g mascarpone
200g ricotta
100g ground almonds
70g egg yolk
60g icing sugar

For the cherry coulis

Quantity Ingredient
500g cherries, macerated
150ml Cherries in wine, wine only
or 150ml white wine
100g caster sugar

For the batter

Quantity Ingredient
300g ‘00’ plain flour
pinch salt
500ml sparkling water
sunflower oil, for deep-frying

Method

  1. Make the filling by blending the biscuits and sponges in a food processor into fine breadcrumbs. You can also do this by hand by putting them in a large clean plastic bag and crushing with a rolling pin. Pour the crumbs into a large bowl, add the cheeses, almonds, egg yolks and sugar and combine to resemble a stiff paste. Use 2 dessertspoons to make quenelles (three-sided ovals) and lay these on to a baking tray lined with baking parchment. Place the tray into the freezer for around 3 hours or overnight to freeze solid.
  2. To prepare the coulis, poach the cherries with the sugar in the wine in a medium saucepan covered with a circle of baking parchment for around 25 minutes or until soft. Remove from the heat, leave to cool and stone them. Purée with a hand-held blender or a food processor and rub through a sieve to make it really smooth.
  3. To make the frittelle heat the oil in a large high-sided frying pan to 175°C until a drop of batter sizzles when it hits the oil. Put the flour and salt into a large mixing bowl and slowly whisk in the water until smooth. If any lumps remain, pour through a sieve. Put a few frozen quenelles a few at a time, put them into the batter to coat and then use tongs to lift them out and gently drop into the hot oil. Take care not to splash yourself with oil or wear oven gloves to protect you. Deep-fry in batches for 2–3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately with the coulis at room temperature.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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