🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Place the ricotta in a sieve set over a bowl and let it drain in the fridge for at least 2 hours.

2. 2

   Transfer to a clean bowl, add the icing sugar and lemon zest, and mix gently until smooth and creamy.

3. 3

   Spoon the mixture into a piping bag fitted with a plain nozzle, then refrigerate until needed.

4. 4

   For the rosettes, sift the flours and salt into a bowl.

5. 5

   Dissolve the yeast in 2 tablespoons of lukewarm milk and leave for 5 minutes to activate.

6. 6

   Pour the yeast mixture into a large bowl, add the eggs and remaining milk, and whisk to combine.

7. 7

   Gradually add the flour mixture, whisking until you have a smooth batter. Rest for 10 minutes.

8. 8

   Heat plenty of vegetable oil in a frying pan or deep fryer to 170–175°C.

9. 9

   Immerse the rosette iron in the hot oil for about 60 seconds, then place it on kitchen paper to remove excess oil.

10. 10

    Dip the hot mould into the batter without submerging the top edge, then immediately return it to the hot oil.

11. 11

    Fry for about 1 minute, gently jiggling the mould to release the shell as it crisps.

12. 12

    Lift the shell out with a slotted spoon and drain on kitchen paper.

13. 13

    Continue until you have around 40 crisp rosettes.

14. 14

    Once completely cool, pipe a generous swirl of ricotta cream onto half of the shells.

15. 15

    Top each one with another shell to form a delicate sandwich.

16. 16

    Press lightly to secure, dust with icing sugar, and serve.