Bombolini with Raspberry Coulis and Crème Anglaise
Preparation time:
Cooking time:
4 Serves


  • Vegetable oil, for deep frying
  • Extra caster sugar, for rolling


  • 225g plain flour
  • 110g caster sugar
  • 2 tbs baking powder
  • ½ tsp salt
  • 500g Perfect Italiano ricotta
  • 4 eggs, lightly beaten
  • 1 tbs vanilla extract


  • 150ml milk
  • 150ml pure cream
  • 4 egg yolks
  • 80g caster sugar


  • 300g frozen raspberries
  • 55g caster sugar
  1. Method

  1. To make bombolini, sift combined flour, sugar, baking powder and salt into a large bowl. Gently stir in combined ricotta, eggs and vanilla. Cover mixture with plastic wrap and refrigerate for 40 minutes.
  2. To make crème anglaise, heat milk and cream in a heavy-based saucepan over medium heat, without boiling, until hot.
  3. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until thick enough to coat the back of a spoon. Strain into a bowl. Cover surface with plastic wrap and refrigerate until cold.
  4. To make raspberry coulis, stir all ingredients in a saucepan over medium heat until raspberries have broken down and sugar has dissolved. Push mixture through a sieve. Refrigerate until cold.
  5. To cook bombolini, deep fry tablespoons of mixture in small batches, turning with a fork, for about 3-4 minutes or until golden, crisp and cooked through.
  6. Drain on absorbent paper and roll in caster sugar.
  7. Serve bombolini with crème anglaise and raspberry coulis.