Harriet Britto

This recipe came about because I needed a jam to serve with my Romanian cheese doughnuts recipe, a recipe I shared with you last week. Not having any jam at home, I decided to make a small batch of jam using a jar of morello cherries I had sitting in the back of my cupboard. I decided to keep the fruit whole and make a morello cherry preserve to serve with the donuts. If you wanted a smooth cherry jam use an immersion blender to process the cherries until smooth.

Ricotta cheese – you will need to use a traditional style ricotta cheese that is grainy and almost dry. Follow the recipe directions for my whole milk ricotta, using the ingredient quantities listed below (in the recipe notes section just after the step by step section) and you will have more than enough ricotta for this recipe. When draining the ricotta allow it to hang for 10-15 minutes and squeeze it while still in the cloth (just be careful it can still be a little hot), this will remove most of the liquid making it dry enough to use in this recipe. If the oil bubbles are bubbling to hard the oil is too hot, reduce the heat and allow the oil to come to the correct temperature before frying the donuts.

Use this a guide for any size glass or cup Fill with 4-5 ice cubes + fill the glass 2/3 full with cold milk + spoon on enough coffee foam to almost fill the glass to the top. If we use almost 1 cup milk, we use a 450 ml (15 oz) or 550 ml (18 oz) glass filled with 4-5 ice cubes and 40 grams (1.4 oz) a full single serve of our version of coffee froth. When we make a smaller drink and use almost 2/3 cup milk, we will use a glass size of at least 300 ml (10 oz) filled with 4-5 ice cubes and use 30 grams (1 oz) of coffee froth. You can make a hot dalgona coffee by: Adding 1 – 2 teaspoons of coffee foam into a cup, add enough hot milk to 2/3 fill the cup, stir the milk well until the foam as dissolved.

Cow’s milk is often used but if you are vegan use alternative milks like coconut milk or almond milk instead of the cow’s milk, condensed milk and evaporated milk. The usual way to make pink milk is with 1-part sala syrup, 1-part evaporated milk, ½ part condensed milk, these are then mixed with either cow’s milk or hot water. Measure in 1-part sala syrup, 1/2- part condensed milk and 1-part evaporated milk into the glass and stir well to combine. Measure 1-part sala syrup into a glass, half fill the glass with either cow’s milk or a plant-based milk and stir well, fill the glass with ice and add more milk to fill the glass.