Prep time: 45 mins Cook time: 45 mins Serves six. Know the news with the 7NEWS app: Download today Ingredients 100g caster sugar 2 tsp ground star anise Pinch ground cinnamon 100g finely grated parmesan Fresh berries, to decorate Whipped cream, to serve Sifted icing sugar, to dust Chocolate soil 50g plain flour 2 tbs caster sugar 1 1⁄2 tbs cocoa powder 1⁄2 tsp cornflour 40g butter, melted Ricotta fritters 2 eggs, plus 1 extra egg yolk 2 tbs icing sugar 100g plain flour 1⁄2 tsp baking powder 500g firm ricotta Finely grated zest of 1 large orange 1 tsp vanilla bean paste Vegetable oil, for deep frying Blackberry sauce 500g fresh or frozen blackberries 50g caster sugar Method 1. Combine the caster sugar, star anise and cinnamon in a medium bowl.
2. Preheat oven to 140C. Line an oven tray with baking paper.
3. To make chocolate soil, combine flour, sugar, cocoa powder and cornflour in a bowl. Add a pinch of salt.
Stir in butter until mixture resembles wet sand. Spread onto prepared tray in a thin layer. 4.
Bake for 15 minutes or until dry and crisp, stirring halfway through. Cool on tray. 5.
To make fritters, sift the icing sugar, flour and baking powder into a large bowl stir in the ricotta, orange zest and vanilla. 6. Using an electric mixer, whisk the eggs and yolks in a large bowl until pale, creamy and trebled in volume.
Fold into the ricotta mixture in 3 batches. Refrigerate, covered, for 30 minutes. 7.
To make sauce, stir blackberries and sugar in a medium saucepan o.
