Have you ever been looking for a dessert that’s a bit different, something with that extra touch to impress even the most demanding guests? Well, I have just the thing for you: ricotta dumplings with organic Topaz apple sorbet. A perfect combination of soft fried dumplings, served warm after being rolled in sugar and a fresh apple sorbet, prepared with very few ingredients and in just a few steps. You just need to wash and peel the organic Topaz apples, slice them and freeze them. Then, once frozen, blend them with some lemon juice and the sugar syrup you will have prepared with water and sugar. That’s it. No more is needed to make this delicious and refreshing sorbet, which is sweet enough because it retains the acidity of the lemon and also the Topaz apples, which naturally have a distinct acidity. I also find them fascinating because of their appearance, different from most apples, as Topaz apples have a rather flat shape and interesting red streaks on a yellow background.
Both recipes can also be prepared in advance, so at the last moment of serving, you just need to fry the dumplings and serve them with the sorbet ready. Have I convinced you? All that’s left is for you to try this delicious combination!
If you like apples, try these recipes of mine:
- Difficulty: Medium
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 organic Topaz apples (Val Venosta Apple)
- 1 lemon (juice)
- 5 oz water
- 2/3 cup sugar
- 2 cups milk
- 1/3 cup sugar
- 2 pinches salt
- 1 tbsp vanilla sugar
- 1 piece of lemon zest
- 3.5 tbsp butter
- 1 1/3 cup semolina flour
- 2 eggs
- 5 oz ricotta
- 1 qt peanut oil (for frying)
- as needed sugar
- as needed mint
Steps
To prepare the organic Topaz apple sorbet, wash and peel the apples, remove the core, and cut them into thin slices. Line a baking dish (or another freezer-safe container) with parchment paper, and lay the apple slices in a single layer. Place in the freezer for 3 hours (or overnight, if desired).
After at least 3 hours, squeeze the lemon juice and set aside. In a pot, put the water and sugar and bring to a boil, stirring. Boil over high heat for 7 minutes. Meanwhile, take the apples out of the freezer and put the slices in a blender. Add the lemon juice and blend until a crumbly mixture forms. At this point, pour the boiling sugar syrup and continue blending until you get a smooth mixture. Pour the obtained sorbet into a container and place in the fridge for another two hours.
To prepare the ricotta and semolina dumplings, pour the milk into a pot. Add the sugar, salt, vanilla sugar, a piece of lemon peel (just the yellow part), and cubed butter. Bring to a boil, stirring so that the sugar and butter dissolve. At this point, lower the heat to the minimum and pour the semolina in a steady stream, stirring simultaneously with a whisk, until a homogeneous mixture is obtained. Continue stirring with a wooden spoon for a few moments, until the mixture leaves a white film on the bottom. Remove from heat and set aside to cool for about fifteen minutes.
Then remove the lemon peel, add the eggs and ricotta and mix everything well until you get a homogeneous mixture (you can also use an electric whisk for this step). Cover and place in the fridge for a couple of hours.
After the resting time, heat the oil in a deep pan.
Meanwhile, with moistened hands, make 18 small balls with the ricotta and semolina mixture, about 2.5 inches in size. Place them on parchment paper.
Prepare a deep plate with a few tablespoons of sugar.
When the oil reaches a temperature of 330 degrees Fahrenheit, insert 5-6 balls at a time (depending on the capacity of the pan) and fry them at medium heat, turning them often, for about 3-4 minutes.
When the dumplings are golden brown, remove them from the oil with a slotted spoon and place them on kitchen paper to absorb the excess oil.
Then roll them in sugar, making sure it adheres to the entire surface.
Serve your ricotta dumplings warm, accompanied by the organic Topaz apple sorbet, garnished with a few mint leaves.
Suggestions
The organic Topaz apple sorbet is also excellent served during a multi-course menu. In that case, you can also blend it at the last moment (without placing it back in the freezer after blending) and serve it directly in glasses with a straw.
