Ingredients

Serves 4

Crèma Catalana Foam
375ml cream cream
375ml milk
1 tsp vanilla bean paste
1 cinnamon stick
1 orange, zested
¼ lemon, zested
8 egg yolks
100g caster sugar
2 tbsp plain flour
A soda siphon to create the foam

Ricotta Dumplings
250g ricotta
1½ oranges, zested
1 egg
1 yolk
40g flour
¼ tsp bi carb
Cinnamon sugar for dusting

Raspberry sauce
120g raspberries
75g icing cugar
½ lime, juiced

Method

Crèma Catalana Foam
Heat cream and milk with vanilla, cinnamon, and zests in a heavy based saucepan over moderate heat until just hot then allow to stand for 5 minutes to infuse.
Meanwhile, whisk egg yolks, sugar and flour until thick and pale. Strain hot cream over yolk mixture, whisking until smooth then transfer to a clean pan. Return to heat and cook over moderately heat, stirring constantly, until slightly thickened. A thermometer should read 77°C and it should take around 10 minutes. Pass once again through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally.
Transfer custard to a soda siphon and screw on top tightly. Unscrew charge holder and put in a charge. Re-attach holder and screw on tightly. Gas will be released into siphon with a whooshing sound! Screw in a second charge and chill filled siphon for at least 1 hour to produce a stiff foam. The foam may be made 3 days ahead and kept chilled in the siphon.
When ready to serve, shake siphon well, turn upside down and press lever to fill glasses or cups with foam. Serve immediately.

Ricotta dumplings
Combine ricotta, zest, egg, yolk till smooth. Sift flour and bi-carb and fold to just combine. Rest for 1 hour. Deep fry tablespoon sized balls at 170°C until golden. Toss in cinnamon sugar. Use for dipping in the Catalana foam.

Raspberry Sauce
Blend all ingredients until smooth then pass through a fine sieve. Serve with the foam and dumplings.