Condensed milk has been a cult for over 150 years. Very simple, milk and sugar, but with a unique creaminess and taste. From today there is great news for Nestle: Condensed Milk with Cocoa, born from the union of milk, sugar and low-fat cocoa 3%. To be enjoyed alone or to prepare or garnish desserts, but also to sweeten coffee.
An idea of a recipe? He proposed it to Nestlé Luca Perego, aka Lucake. That is to use the new condensed milk with cocoa for the castagnole, the typical balls of fried dough, soft, leavened and covered with sugar.
INGREDIENTS
-130 g of Nestlé Condensed Milk with Cocoa
– 270 g of flour 00
-20 g of bitter cocoa
-20 g of powdered sugar
-8 g of baking powder
-1 whole egg
-1 yolk
-120 g of ricotta
-1 l of oil for frying
-qb granulated sugar to decorate
HOW YOU DO IT
Step 1 – Pour all the ingredients into a bowl. Start mixing them with a wooden spoon and finish by kneading them by hand, until you get a homogeneous dough.
Step 2 – Divide the dough into small pieces of 10 g each and roll them in your hands to make them spherical.
Step 3 – Heat the oil and keep it at a temperature of about 170 ° -175 °. Fry the castagnole keeping them turned and moved.
Step 4 – Drain them with a scoop, dropping the excess oil, and pour them on a plate full of granulated sugar, swirling them so that they are completely wrapped in sugar.
Step 5 – It is recommended to serve the damselfish still hot, serving them as desired with Condensed Milk as an accompanying cream.
LUCAKE’S ADVICE
• It is possible to prepare the dough a few hours in advance and keep it in the fridge, covered with cling film, until the moment of frying.
• If desired, the mixture can be flavored with grated orange zest.
• Be careful not to cook the castagnole in oil that is too hot, above the indicated temperature, otherwise they will immediately become dark on the outside, remaining raw on the inside.
• If the castagnole are not served immediately, they can also be enjoyed at room temperature throughout the day.
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