Bombolini (without Raspberry Coulis and Crème Anglaise)
Last week on TV in MKR ... the girls really struggled to guess the right size and temperature, so I said that I should play a bit too :) The candies turned out tender, light and tasty :) They were fried in oil - and what else - although they are not too big :) Just as the judges commented then that no extras were needed, so I did not make sauces like Raspberry Coulis or Crème Anglaise ... but I wrote you the rcp in full, just in case if anyone needs - although the page has good rcp for both :)
- Bombolini Dough Sift dry ingredients; flour, sugar, baking powder and salt in a large bowl (sifted twice) Lightly mix eggs, cheese and vanilla and pour into a bowl with dry ingredients (added 1 vanilla sugar with lemon). Stir the mixture with a spoon. Cover the bowl with cling film and refrigerate for 40 minutes.
- Crème Anglaise In a bowl with a thicker bottom, heat the milk and cream and make sure that the milk / cream does not boil. In another bowl, mix the egg yolks with the sugar and gradually pour in some warm milk / cream. Mix and return everything to warm milk and continue to cook at a low temperature. Stir with a wooden spoon over low heat for about 5 minutes or until the mixture becomes thick enough. Cover with cling film and refrigerate.
- Raspberry Coulis At a moderate temperature, mix the sugar and raspberries until all the sugar has melted and the raspberries are soft, mix with a stick mixer. Strain to remove those small seeds and place to cool.
- BOMBOLINI - Now let's go back to the beginning ... Let's start frying, so BOMBOLINI are fine :) Heat the oil in a pan, take a small amount of dough with a spoon and fry for about 3-4 minutes at a moderately low temp, taking care not to burn in the middle though well baked. Turn them slightly. Place the well-fried ones to drain on a paper towel. Serve with crème anglaise & raspberry coulis.
- Here is the cross-section :) My favorite is when it is dusted only with powdered sugar :)
- Taste, we are :)
Girls in action can be seen here