Ricotta Bombolini With Grapefruit & Campari Marmalade

Recipes & photography Samantha Parish

	GRAPEFRUIT & CAMPARI MARMALADE
	300g small grapefruit (approx 2)
	juice of 1 grapefruit
	juice of 1 orange
	¼ cup (60ml) Campari
	440g caster sugar
	1 cinnamon quill
	BOMBOLINI
	3 eggs
	110g caster sugar plus 220g extra for sugar coating
	finely grated zest and juice of 1 grapefruit
	250g ricotta cheese
	375g plain flour
	2 teaspoons baking powder
	1-2 tablespoons milk
	vegetable oil, for frying
	½ teaspoon ground cinnamon

1.	MARMALADE
2.	To make the marmalade, slice the grapefruit into 3mm-thick rounds, then cut each round, like a pizza, into 8 pieces.
3.	Put all the ingredients into a saucepan over a medium-high heat and bring to a simmer, stirring to dissolve the sugar.
4.	Cook for 35-40 minutes, or until reduced and the grapefruit is transparent. Transfer to a jar to cool.
5.	BOMBOLINI
6.	Whisk the eggs, sugar, grapefruit zest and juice and ricotta in a bowl.
7.	Add the flour and baking powder. Fold to combine.
8.	Add enough milk to loosen the mixture slightly – it should be the consistency of scone mixture.
9.	Half-fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
10.	In four batches, roll tablespoons of mixture between wet hands and deep-fry, turning halfway, for 3-4 minutes or until golden and crisp.
11.	Remove with a slotted spoon and drain on paper towels.
12.	Combine the extra sugar and the cinnamon in a bowl.
13.	Add the bombolini and toss to coat.
14.	Serve the bombolini halved with marmalade alongside to spoon over.