Ainsley Harriott served up delicious Zeppoli with Orange Blossom Ricotta Cream, Candied Orange and Almonds on Ainsley’s Taste of Malta.

The ingredients for the filling are: 250g ricotta, drained, patted dry with kitchen paper, 2 tbsp thick double cream, 2 tsp (orange blossom) honey, ½ – 1 tsp orange blossom water (depending on strength), 1 large orange, zest and a little juice if needed, 30g candied orange peel, chopped, 100g blanched almonds, lightly toasted and finely chopped/pulsed in a food processor and sunflower or vegetable oil, for deep frying.

For the Choux: 120g butter, 50g caster sugar, a good pinch of salt, 60ml water, 60ml milk, 130g plain flour and 3 eggs.

To Decorate: (orange blossom) honey, to drizzle (optional) and 1 tbsp icing sugar, mixed with ¼ tsp of ground cinnamon, to dust.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.