Zeppoli with Orange Blossom Ricotta Cream, Candied Orange & Almonds - Ainsley Harriott

Name: Zeppoli with Orange Blossom Ricotta Cream, Candied Orange & Almonds - Ainsley Harriott
Ingredients: For the Filling; 250g ricotta, drained, patted dry with kitchen paper; 2 tbsp thick double cream; 2 tsp (orange blossom) honey; ½ - 1 tsp orange blossom water (depending on strength); 1 large orange, zest and a little juice if needed; 30g candied orange peel, chopped; 100g blanched almonds, lightly toasted and finely chopped/pulsed in a food processor; sunflower or vegetable oil, for deep frying; For the Choux; 120g butter; 50g caster sugar; a good pinch of salt; 60ml water; 60ml milk; 130g plain flour; 3 eggs; To Decorate; (orange blossom) honey, to drizzle (optional); 1 tbsp icing sugar, mixed with ¼ tsp of ground cinnamon, to dust

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Taste the tradition of Malta with Zeppoli filled with Orange Blossom Ricotta Cream, Candied Orange, and Almonds. Perfect for St Joseph's feast day or a special treat.

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Ingredients

For the Filling
250g ricotta, drained, patted dry with kitchen paper
2 tbsp thick double cream
2 tsp (orange blossom) honey
½ - 1 tsp orange blossom water (depending on strength)
1 large orange, zest and a little juice if needed
30g candied orange peel, chopped
100g blanched almonds, lightly toasted and finely chopped/pulsed in a food processor
sunflower or vegetable oil, for deep frying
For the Choux
120g butter
50g caster sugar
a good pinch of salt
60ml water
60ml milk
130g plain flour
3 eggs
To Decorate
(orange blossom) honey, to drizzle (optional)
1 tbsp icing sugar, mixed with ¼ tsp of ground cinnamon, to dust