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deZaan Terra Rossa Fritters

Terra Rossa fritters made with ricotta and plated with banana cream, fostered apples, and roasted fennel ice cream.
Cook Time10 minutes
Course: Dessert
Cuisine: Dutch
Keyword: Fritters
Difficulty: Easy
Brand: deZaan
Servings: 12 plates
Author: Andrew Pingul

Equipment

  • 1 Bowl
  • 1 Whisk
  • 1 Fryer
  • 1 Stovetop
  • 1 Pot
  • 1 Strainer
  • 1 Shallow Pan
  • 1 Large Pan
  • 1 Parchment-Lined Sheet Tray
  • 1 Hand Blender

Ingredients

Part 1: Terra Rossa Fritters

Part 2: Banana Cream

  • 336 g Cream 35%
  • 1,500 g Milk
  • 560 g Banana
  • 10 g Vanilla Bean Paste
  • 450 g Granulated Sugar
  • 5 g Salt
  • 12 Agar Agar

Part 3: Fostered Apples 

  • 40 g Brown Sugar
  • 10 g Butter
  • 10 g Vanilla Bean Paste
  • 2 g Salt
  • 40 g Banana
  • 30 g Dark Rum
  • 200 g Granny Smith Apples (diced 1cm)

Part 4: Roasted Fennel Ice Cream

  • 500 g Milk
  • 150 g Non-fat Dry Milk
  • 375 g Cream 35%
  • 140 g Glucose
  • 140 g Granulated Sugar
  • 3 g Salt
  • 8 g Vanilla Bean Paste
  • 80 g Egg Yolk
  • 1 g Stabilizer
  • 300 g Fennel
US Customary - Metric

Instructions

Part 1: Terra Rossa Fritters

  • Combine 250g sugar, cinnamon, and cocoa powder (1). Set aside for finishing fritters.
  • In a bowl, combine the ricotta, eggs, and vanilla. Whisk until smooth.
  • Sift the sugar, cocoa powder (2), flour, and baking soda together.
  • Fold the dry mix into the ricotta mixture.
  • Allow the batter to rest and chill until ready to fry.
  • Fry at 180°C/350°F for about 4 minutes using a 100 size scoop.
  • Toss in the finishing sugar.

Part 2: Banana Cream 

  • Blend the milk and banana until smooth and then strain.
  • Combine the banana milk and the remaining ingredients in a pot. Bring to a boil and reduce to a simmer.
  • Simmer for 2 minutes and pour into a shallow pan and chill.
  • Once set, puree until smooth and strain.

Part 3: Fostered Apples 

  • In a pot, combine the brown sugar, butter, vanilla, and salt. Mix to combine and bring to a boil.
  • Add in the banana and cook until the sugar and salt have dissolved.
  • Add in the dark rum and cook back to a boil. Continue to cook for a few minutes to cook out the alcohol.
  • Strain and then emulsify with a hand blender and reserve.
  • Heat a large pan on high heat. Quickly add in the diced apples and stir constantly.
  • Cook just until tender and the apples have taken on some char. Dispense the apples onto a parchment-lined sheet tray and spread out evenly into one layer and allow to cool.
  • Once cooled down, combine with the sauce.

Part 4: Roasted Fennel Ice Cream

  • Cut up the fennel bulb into 4 pieces and roast at 190°C/375°F until browned. Reserve the fennel fronds for garnish.
  • In a pot, combine the milk, non-fat dry milk, cream, glucose, sugar, and salt. Bring to a simmer. Temper in the vanilla and egg yolks and cook to nape.
  • Turn off the heat and blend in the stabilizer and roasted fennel. Allow to chill and rest overnight.
  • Blend the base once again until smooth right before spinning.

Part 5: Assembly

  • Fry the fritters to order, 3 per plate.
  • Spread the banana cream on the plate.
  • Plate the fostered apples around the base of the plate on top of the banana cream.
  • Add the fritters and dust with cocoa powder.
  • Add a quinelle of the roasted fennel ice cream and garnish with the fennel fronds.