Iris with ricotta cream and chocolate chips are delicious treats from Palermo’s cuisine, featuring a soft shell of leavened dough filled with a delightful sweet ricotta cream and chocolate pieces.
After being sealed with batter and breaded, they are fried and served among Sicilian breakfasts.
Although they originated in Palermo, iris have spread throughout Sicily, particularly in Catania, where they are widely made in various versions.
The name was given by their creator Antonino Lo Verso, a Palermo pastry chef, who first made them for the premiere of Pietro Mascagni’s opera “Iris.”
Customers were so fond of the iris that the pastry chef decided to name his bakery on Via Roma after them, which is now remembered as a gathering place for the city’s prestigious figures.
Anyone who tastes iris is captivated by the contrast between their crispy exterior and their soft, creamy filling, an authentic delight that is hard to match.
The recipe I propose here is a simplified version of the ancient and original iris, which were made from rolls with the crumb removed, then filled, breaded, and fried.
A simple method to make irresistible ricotta iris at home.
Also try the version with custard and chocolate cream.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 3,033.07 (Kcal)
- Carbohydrates 129.67 (g) of which sugars 52.85 (g)
- Proteins 29.45 (g)
- Fat 273.07 (g) of which saturated 34.21 (g)of which unsaturated 217.48 (g)
- Fibers 3.73 (g)
- Sodium 704.18 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 milk buns
- 60 g crumb
- 40 g breadcrumbs
- 100 g all-purpose flour (sifted)
- 3 egg whites (or 1 egg and 1 egg white)
- 1 l sunflower oil
- to taste powdered sugar
- to taste ground cinnamon
- 450 g ricotta cheese
- 150 g sugar
- 40 chocolate chips
Tools
- 1 Sieve fine mesh
- 1 Rubber spatula
- 1 Bowl
- 1 Slotted spoon
- 1 Pan thick-bottomed for frying
Steps
The next morning, mix the ricotta with the sugar and if possible, refrigerate for a few more hours.
After this time, pass the ricotta through the sieve a couple of times to make it velvety. It’s important not to blend, but use the sieve.
Using a rubber spatula or a silicone spatula for this operation will make it very simple and quick.
First of all, preferably with a bread knife, cut the milk buns in half (for the recipe click here) and remove the crumb from both the top and bottom sides.
However, you should leave a shell with a thickness of about 1/5 inch and as intact as possible.
As mentioned, the buns should not be fresh, but preferably two days old.
Crumble about 60 grams of crumb and mix it with 40 grams of breadcrumbs.
Separately, create a batter by beating 3 egg whites (or one whole egg and one egg white) with 50 grams of all-purpose flour using a fork.
Fold the chocolate chips into the ricotta and mix.
Using a teaspoon, fill the ricotta cream into both the top and base of the bun, then join the two parts, making sure they fit well together.
In another dish, place the remaining 25 grams of white flour and dust the buns all around where the cut was made.
Then dip them into the batter and finally coat them in the bowl containing breadcrumbs and crumb.
Try to make sure the coating adheres evenly all around.
When all the buns are ready, fry one or two at a time in hot oil.
Remember that the oil is ready when bubbles form around a wooden spoon handle immersed in it.
Lower the buns into the hot oil slowly, first placing them on a slotted spoon (or a spider for frying) and then laying them on the bottom of the pot.
Fry them over a high flame until they reach a uniform golden color.
Turn them halfway through cooking when the bottom side is colored.
Then place them on absorbent paper.
If desired, dust with powdered sugar and cinnamon and serve immediately.
The iris with ricotta cream and chocolate chips are ready to enjoy.
Storage
In the refrigerator, closed in an airtight container, for about a couple of days. Reheat before consuming.
They can be prepared and frozen, then fried only at the time of consumption.
They can be prepared and frozen, then fried only at the time of consumption.
Sponsored links on the page.
