Lemon Scented Ricotta and Mascarpone Cheese Puffs
3/4 cup whole milk
6 tbsp. (3/4 stick) unsalted butter, diced
1 tbsp. sugar
Pinch of salt
3/4 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
1 cup Miceli’s Part Skim Ricotta Cheese
1/3 cup Miceli’s Mascarpone Cheese
3/4 cup powdered sugar, divided
1/2 tsp. finely grated lemon peel
Bring milk, butter, sugar and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time.
Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Cream puffs can be made up to 6 hours in advance.) Let stand at room temperature.)
Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar and lemon peel in medium bowl for filling. Cut cream puffs in half horizontally. Spoon 1 rounded teaspoon filling into bottoms; cover with tops. Arrange on platter. Sprinkle with remaining 1/2 cup powdered sugar.