This recipe requires an ice-cream machine.
To make the doughnuts
500g plain flour
15g dry yeast
6 egg yolks
80g softened butter
Pinch of salt
Zest of one orange *
Made by combining half cinnamon and half sugar.
Add the flour, yeast, sugar, salt and orange zest to a bowl and combine in a mixer with a dough hook attachment. Once combined, add the egg yolks and milk. Continue mixing for about 20 minutes.
Add the softened butter and knead. Place in a warm place to rise. Once the dough has risen, knead the dough again and allow to rise a little more.
Roll the dough into 30g balls.
Fry the doughnuts in a deep fryer at 160°C for 8 minutes. Remove with a slotted spoon and roll in cinnamon sugar.
To make the cassata ice-cream
220g caster sugar
3 egg yolks
1 tblsp dark rum
Using a kitchen mixer, whisk the egg yolks and sugar until white and fluffy.
Put the milk in a pot on the stove and bring to the boil. Pour the hot milk into the egg mixture, continuously whisking to ensure it doesn’t curdle.
Put the mix back into the pot and heat over a low/medium heat, continuously stirring with a wooden spoon until the mixture thickens. Strain the mixture into a bowl. Place the bowl over ice in a cool place. Once cooled, mix in the ricotta, then the rum and churn using an ice-cream machine.
60g candied fruit
60g candied cedro, chopped*
60g chocolate, chopped
2 prickly pears, peeled and sliced
Mix the fruit, cedro, chocolate and prickly pears through the ice cream.
Cut the doughnuts in half using a serrated knife and fill the centre with ice-cream
Garnish with sliced prickly pears to serve.
*Cedro is a large fruit grown in Italy’s south. Candied cedro can often be found in Mediterranean specialty stores. If you have trouble finding this ingredient, it can be replaced with extra candied fruit.