Ingredients

• 200g ricotta
• 2 eggs
• 6 tablespoons plain flour
• 1 tablespoon unsalted butter, melted
• Oil, to deep-fry
• Icing sugar, to dust
• Ground cinnamon, to dust
• 3 tablespoons honey, warmed, to drizzle

Honey ice-cream

• 500ml (2 cups) milk
• 300ml thin cream
• 4 egg yolks
• 100g caster sugar
• 2 tablespoons honey
• 40ml (2 tablespoons) malt whisky

Method

• Step 1 To make ice-cream, place milk and cream in a saucepan. Bring to the boil, then turn off heat and set aside. Place egg yolks, sugar and honey in a bowl and beat until pale and creamy. Pour mixture onto eggs and whisk gently to combine. Clean the pan and return mixture to the pan. Cook over low heat for 2-3 minutes until thickened. Remove from heat and stir in whisky. Set aside to cool, then pour into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour into the container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturer's directions.)
• Step 2 Meanwhile, place ricotta, eggs, flour and butter in a bowl with a pinch of salt and whisk until combined. Cover and set aside for 1 hour. Heat oil in a deep fryer or saucepan. When hot, drop in tablespoons of the mixture and cook until crisp and golden. Transfer to paper towel to drain, then dust with icing sugar and cinnamon. Serve drizzled with honey and honey ice-cream.