Beautiful gluten-free doughnuts with a touch of ricotta
In a large mixing bowl, mix your ricotta, eggs, vanilla and sugar together until combined and smooth (I use an electric hand whisk for this).
In a medium mixing bowl, mixthe flour, xanthan gum and baking powder, then add it to the main bowl. Mix until well combined, then chill the batter in the fridge while you heat your oil.
Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat for 15 minutes or until it reaches 170°C (340°F).
Make your own lactose-free ricotta cheese! Simply take2 litres (81/2 cups) of lactose- free whole milk and bring tothe boil in a large pan.
Once bubbling, add 80ml (1⁄3 cup)of white wine vinegar and 1 tsp of salt and stir in, then remove from the heat. Allow to stand for 15 minutes. Use a slotted spoon to remove all the solid parts from the pan, transfer them to a colander and allow to drain for 30 minutes. Use in this recipe as directed.