August 2008
Blueberry Treats
by Celia Cheng
RICOTTA BEIGNETS WITH RED WINE BERRY COULIS
Bryan Calvert
Chef, James
Makes 8 – 10 beignets
Ricotta Mixture
3 tbsp sugar
3 tbsp honey
½ lb cream cheese
¼ cup fresh ricotta cheese
Zest of ½ lemon
3 eggs
4 tbsp milk
4 tbsp heavy cream
Breading
1 cup confectioners sugar
1 cup cornstarch
4 eggs lightly beaten
2 cups grated coconut
Oil for frying
Red Wine Berry Sauce
½ cup light red wine
½ cup sugar
1 pint of Raspberries
1 pint Blueberries
Preheat Oven to 325° F.
Combine sugar, honey and cream cheese in a electric mixer and cream together.
Add ricotta, and zest and mix until combined.
Add 1 egg at a time until blended.
Add milk and cream.
Butter an 8 inch cake pan and place mixture in.
Bake for 1 hour at 325º in a water bath until a skewer comes out clean from the middle of the cake.
Cool for 1 hour.
Mix cornstarch and sugar in a bowl.
Place whisked eggs in a separate bowl.
Place coconut in third bowl.
Using a 2 oz ice cream scoop form beignets from the cake.
Coat balls with sugar mixture, then egg, then coconut.
Heat oil in a deep fryer to 325º and fry beignets to golden brown.
Combine all sauce ingredients in a saucepan. Simmer and reduce to sauce consistency, strain and cool.
Place sauce on plate with berries. Arrange beignets on sauce and serve.
