Lemon Ricotta Zeppole filled with White Chocolate Pastry Cream

Lemon Ricotta Zeppole filled with White Chocolate Pastry Cream

Lemon Ricotta Zeppole filled with White Chocolate Pastry Cream


Serves 22

Details
  • Servings:   22
  • Diet:   Low-Sodium
  • Meal:   breakfast
  • Dish:   desserts
Cuisine
  • british
Ingredients
  • * 1 cup granulated sugar
  • * 1 lemon, zest only
  • For the White Chocolate Pastry Cream:
  • * 1.75 cup whole milk
  • * 0.25 cup heavy cream
  • * 0.75 cup granulated sugar
  • * 6 tablespoons corn starch
  • * 1 teaspoon vanilla extract
  • * 5 egg yolks
  • * 6 ounces white chocolate chips
  • For the Lemon Ricotta Zeppole:
  • * 10 ounces whole milk ricotta
  • * 2 large eggs
  • * 2 teaspoons vanilla extract
  • * 2 lemons, zest only
  • * 3 tablespoons granulated sugar, plus more for rolling the zeppole
  • * 1.5 cups 00 or all purpose flour
  • * 0.25 teaspoon salt
  • * 2 teaspoons baking powder
  • * olive oil for frying
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