Curry Pan: Japanese Curry Filled Savoury Doughnuts - Chef Recipe by Tim Anderson
In 1927 a baker named Toyoharu Tanaka began selling filled and fried ‘Western bread’, and it’s likel...
425g Ricotta cheese, strained*
225g Mascarpone cheese
2/3 cup icing sugar, plus more for dusting if desired
1/2 cup whipping cream**
Mini chocolate chips, to top
Chopped pistachios, to top
Fresh orange zest, to top
Wafers, strawberries, shortbread, cannoli chips or fried flow tortilla chips to dip
*To strain simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.
**If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling).
In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along the bottom of the bowl to smooth mixture.
Fold in icing sugar.
In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined.
Fold in chocolate chips, reserving 1-2 tablespoons to garnish.
Serve topped with remaining chocolate chips, dusted lightly with icing sugar if desired and serve with wafers, shortbread, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.
Credits: Cooking Classy
Photo Credits: Cooking Classy