Lavender Ricotta Balls

COMPOSITION

for 50 balls

• 500-600 g Ricotta Batter
  
• 100 g Décor sugar mix

BASIC RECIPES

Ricotta Batter

• 500 g Dawn Éclair Mix
  
• 500 g Butter
  
• 500 g Water
  
• 750 g Whole Egg
  
• 500 g Ricotta

Décor Sugar Mix

• 500 g Icing Sugar (non melting)
  
• 2 g Lavender
  
• 3 g Lemon Balm
  
• 1 g Dawn Vanistar
  
• 1 g Flower mix

PROCESSING

• Mix all ingredients with a flatbeater.
• Deposit small balls in the frying fat.

FRY TEMPERATURE: 180 °C
TIME: approx. 4 Minuten

• Roll the fried balls in sugar mix.