Churros with Whipped Vanilla Ricotta and Fresh Strawberry Jam

Ingredients:

Churros

• 1 cup water
• 2 ½ tablespoons white sugar
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• ½ cup white sugar, or to taste
• 1 teaspoon ground cinnamon

For the sauce

• 1 cup ricotta cheese
• ¼ cup honey
• Juice and zest of 1 lemon.

Method:

1. Combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat.
2. Bring to a boil and remove from the heat.
3. Stir in flour, stirring until mixture forms a ball.
4. Heat oil for frying in a deep fryer or deep pot to 375 degrees F
5. Transfer dough to a sturdy pastry bag fitted with a medium star tip.
6. Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don’t crowd the fryer.
7. Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.
8. Sprinkle with sugar while still warm.
9. In a small bowl, combine ricotta, lemon zest, lemon juice and honey. Whip until smooth.
10. Serve warm churros with strawberry jam, fresh strawberries and whipped ricotta

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

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