THESE HONEY-DRIZZLED PASTRY FLOWERS ARE ENJOYED WITH MORNING COFFEE, BUT ALSO MAKE A VERY IMPRESSIVE DESSERT WHEN SERVED SOUSED WITH A LITTLE PEDRO XIMÉNEZ SHERRY AND A SCOOP OF VANILLA ICE CREAM. THE DOUBLE FLOWER-LIKE MOULDS USED HERE CAN BE FOUND IN SOME SPANISH SHOPS, BUT DEEP
Using a balloon whisk or food processor, whisk the eggs for 5–10 minutes, or until they reach a ribbon-like consistency. Gently whisk in the milk. Sift in the flour, combine well, then stir in the anis, olive oil and fennel seeds.
Fill a deep-fryer or large heavy-based saucepan one-third full of olive oil and heat to 190°C (375°F), or until a cube of bread dropped into the oil browns in 10 seconds.
Drop the flower mould or biscuit cutter into the oil for 1 minute.
Meanwhile, stir the batter once with a spoon to lift up the fennel seeds. Using tongs to hold the very top of the mould, remove the mould from the oil and dip immediately into the batter, turning to coat in the batter, and leaving just the very top of the mould bare. Allow the excess batter to drain off, then plunge the mould back into the hot oil.
Place on a baking tray lined with paper towel and keep warm in the oven while cooking the remaining batter. Place the warm pastries in a serving dish, drizzle with the honey, dust with icing sugar and serve immediately.
© 2009 All rights reserved. Published by Murdoch Books.