Apart from her very sexy voice, the way she lyrically described the snack was particularly intriguing, almost poetic-like. How could one not be intoxicated when she used phases like,
"... they are like doughnuts made not of batter, but of sweet air... it is like the lightest, most flattering caress in the mouth..."
" ... they are so light they make frying feel celestial..."
Anyways, back to the Sambuca Kisses. Immediately after I alighted from the plane, I googled for the recipe. Initially I had no idea what Sambuca was, I only know it's some kind of liquer. Thankfully for the internet, I managed to find the recipe, as well as the video. Sambuca is an Italian anise-flavoured liquer; not sure where I could get it here. After reading through the Q&As posted in her website, I learnt that the Sambuca could be replaced by vanilla extract. Although it's a pity not to have the intriguing taste of "anise-flavoured" liquer, I guess some good quality Madagascar Bourbon Pure Vanilla Extract could be a fine replacement.
So there, I'm prepared to make my very own "Sambuca" Kisses without the Sambuca. And like Nigella said, no challenges at all.
- 1 egg
- 100g ricotta
- 40g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract (original 2 tsp sambuca)
- 1 tsp caster sugar
- 1 tsp orange zest
- Vegetable oil for frying
- 1-2 tsp icing sugar, to serve
- Put the egg and ricotta into a bowl and beat together until smooth.
- Add the flour, baking powder, sambuca/vanilla extract, sugar and grated orange zest. Beat the mixture again to make a smooth batter.
- Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times.
- Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable.
- The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly.
- Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil.
- Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly.
- If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour.
- Serve with an espresso, with one teaspoon of sambuca added, for each person.