SWEET FRITTERS WITH CITRUS ASPIC
Steps:
- FOR ASPIC: Cut peel and pith from oranges and grapefruit. Working over large bowl and using small knife, cut between membranes to release fruit segments into bowl. Divide orange and grapefruit segments among eight 3/4-cup ramekins, placing 6 to 7 segments in bottom of each dish. Working over large measuring cup, squeeze membranes to extract more juices. Add enough orange juice and grapefruit juice to cup to measure 1 1/2 cups each. Combine citrus juices and honey in medium saucepan. Boil until reduced to 1 2/3 cups, about 15 minutes. Pour 2 tablespoons cold water into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Stir gelatin mixture into reduced citrus juices. Stir over low heat just until gelatin dissolves, about 45 seconds (do not boil). Divide among ramekins (ramekins will be about half full). Refrigerate until softly set, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.) FOR FRITTERS: Bring 1 cup water, butter, 1 tablespoon sugar, vanilla and salt to boil in heavy medium saucepan. Remove from heat. Add flour and stir with wooden spoon to blend. Stir over medium heat until dough pulls away from sides of pan, about 45 seconds. Remove from heat. Add eggs 1 at a time, stirring vigorously with wooden spoon after each addition. Place remaining 1 cup sugar in shallow bowl. Pour oil to depth of 3 inches in heavy large pot. Heat oil to 340. Working in batches and using teaspoon dipped into water, scoop dough into mounds that are scant 1 inch in diameter and fry until golden, about 5 minutes. Using slotted spoon, transfer fritters to paper-towel-lined plate to drain. Roll in sugar to coat. Serve hot or at room temperature with chilled aspic.
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