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Chef's Quick Tips: Ricotta Beignets

Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make savory treats.

News 12 Staff

Jul 29, 2019, 10:03 AM

Updated 1,764 days ago


Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make savory treats.  
Ricotta Beignets
  • 4 whole large eggs
  • 6 Table spoons sugar
  • ½ teaspoon salt
  • 1 tablespoon orange zest
  • 1 lb. high quality ricotta
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  1. In a bowl, mix the eggs, sugar, salt, orange zest and ricotta cheese with a whisk at low speed.
  2. Sift the flour and baking powder together, then gently fold into the ricotta mixture using a spatula. Do not overmix.
  3. Refrigerate the dough overnight. The following day, gently scoop the dough with a small ice cream scoop into hot oil (330°F) and fry them until golden brown. About 5 minutes. Toss in cinnamon sugar
Cinnamon sugar
1/2 cup granulated sugar
2 tablespoons ground cinnamon (or a little more or less to taste)
Chocolate Sauce
  • 1 cup good quality unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup cold water
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  1. In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
  2. Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
  3. Remove from heat and stir in the vanilla. Cool down and serve as needed.
Chris Reveron
Chef Chris Reveron/Caterer

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