James' Ricotta Beignets with Red Wine Berry Coulis

By Executive Chef Bryan Calvert
(Serves 4)

Ingredients:

Ricotta Mixture

• 3 Tablespoons Sugar
• 3 Tablespoons Honey
• ½ Pound Cream Cheese
• ¼ Cup Fresh Ricotta Cheese
• Zest of ½ Lemon
• 3 Eggs
• 4 Tablespoons Milk
• 4 Tablespoons Heavy Cream

Breading

• 1 cup confectioners’ sugar
• 1 cup cornstarch
• 4 eggs lightly beaten
• 2 cups grated coconut
• Oil for frying

Procedure:

1) Preheat Oven to 325 F

2) Combine Sugar, Honey and Cream Cheese in an electric mixer and cream together

3) Add Ricotta, and Zest and Mix until combined

4) Add 1 egg at a time until blended

5) Add Milk and Cream

6) Butter an 8 inch cake pan and place mixture in.

7) Bake for 1 hour at 325 F in a water bath until a skewer comes out clean from the middle of the cake.

8) Cool for 1 hour

9) Mix cornstarch and sugar in a bowl.

10) Place whisked eggs in a separate bowl

11) Place coconut in Third Bowl

12) Using a 2 oz ice cream scoop, form beignets from the cake.

13) Coat balls with sugar mixture, then egg, then coconut.

14) Heat oil in a deep fryer to 325 and fry beignets to golden brown.

15) Place sauce on plate with berries. Arrange beignets on sauce and serve

Red Wine Berry Sauce

• ½ cup light red wine
• ½ cup sugar
• 1 pint Raspberries
• 1 pint Blueberries

Combine all ingredients in a sauce pan.  Simmer and reduce to sauce consistency, strain and cool.

Address: 605 Carlton Ave., at St. Mark’s Ave.
Phone: (718) 942-4255