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Ingredients
Fried Ricotta Noodles in Fruit Sauce
- Ingredients
- 250 grams Ricotta cheese
- 2 eggs
- 6 Tbsps Pastry flour
- 1 Tbsp powdered sugar
- 20 grams soft butter
- 2 tsps grated Lemon peel
- powdered sugar (to sprinkle)
- vegetable oil (for frying)
- 1 Mango
- 1 Kiwi
- 250 grams mixed Berry
- 2 Tbsps Sour cream
- 4 small mint
Mash ricotta with a fork and beat in eggs. Add flour by spoonfuls and slowly work in. Combine soft butter, lemon zest and sugar and add to mixture. Beat until all ingredients are mixed. Chill mixture for 2 hours.
For the garnish, peel the mango, cut into 4 columns and chill. Puree remaining mango pieces, pass through a sieve and set aside. Also puree berries with sugar and pass through a sieve. Peel kiwi and cut into 8 wedges. Mix sour cream until smooth.
On four plates pour berry sauce, alternately put points with mango sauce and sour cream, and with a wooden stick draw a heart. Pour oil in a pan to about 1 cm (approximately 3/8 inch) high. With two tablespoons form small dumplings and slide into the hot oil. Turn occasionally so that they are browned on all sides. Remove from oil, drain on paper towel and sprinkle with sugar. Place dumplings on the fruit sauce. Serve garnished with kiwi and mango slices and sprigs of mint.
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 12.96 g | (13 %) | ||
| Fat | 16.19 g | (14 %) | ||
| Carbohydrates | 33.01 g | (22 %) | ||
| Sugar added | 1.83 g | (7 %) | ||
| Roughage | 4.75 g | (16 %) |