Love and Spices:
Lavender Ricotta Sufganiot

Light, fluffy and creamy, perfect for doughnut lovers or a children’s party

Recipe by Monique Singer

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Lavender Ricotta Sufganiot

These light and creamy doughnuts, enhanced with a delicate hint of lavender, are perfect for the holiday season or as a unique treat.

Preparation time: 30 min | Baking time: 4 minutes each side | Yields: 6 servings

1 cup / 250 g whole milk ricotta cheese
3 large eggs
1 1/4 cup / 200 g rice flour
1/4 cup / 50 g finely granulated, lavender sugar or regular sugar
1/4 cup / 60 g mascarpone cheese
2 tsp baking powder
1 tsp vanilla extract
Lavender confectioner’s sugar for dusting

In a bowl, beat the eggs with the sugar and vanilla extract.
With a hand mixer on medium speed, add the ricotta; beat until smooth, then slowly add the mascarpone.
Add the flour 1/4 cup at a time, mix in the baking powder, then beat until well-blended and smooth.
In a large saucepan, not a frying pan, heat about 2 to 3 inches / 5 to 8 cm of coconut or avocado oil until the cooking thermometer reaches 375°F/190°C.
Set a large plate covered with a paper towel near the saucepan for the fried sufganiot.
Spread a little oil on your spoon before using it so that the batter does not stick.
Place around 6 to 8 balls of batter in the pan and fry for 3 to 4 minutes on each side until golden.
Transfer onto the paper towel to drain the excess oil.
Continue frying the remaining sufganiot in batches of 6 or 8.
Arrange them in groups of 4 on each serving plate and dust with lavender sugar.

LAVENDER SUGAR

1 cup / 200 g of granulated sugar
1 tbsp of fresh lavender buds, stems off
1 tbsp of dried lavender.

Pulse the dried lavender only – if using fresh buds, do not use the food processor.
For fresh buds, pulse the sugar and the dried lavender separately until powdery.
Place in a clean jar, layer the lavender with the sugar, close the lid and let rest for a day before using.
Shake the jar now and then to release the natural oils from the buds.
You can also dust with cacao, cinnamon or any other flavour.

The batter can be made up to 6 hours in advance. Refrigerate for 1 hour before frying.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn