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Make Chef Lorena Garcia's Lemon Bunuelos With White Chocolate Sauce And Berry Compote Recipe

As part of The Talk's Summer Sweet Treats segment, Chef Lorena Garcia shared this yummy recipe.
Posted on Jul 21, 2020 | 10:00am
In our continuing "Summer Sweet Treats" segment, we invited Chef Lorena Garcia to share a tasty dessert with The Talk audience.

Use the recipe below to try for yourself at home!

Lemon Bunuelos With White Chocolate Sauce And Berry Compote
Yield: 25 bunuelos

Ingredients
¾ cup flour
2 teaspoons baking powder
Zest of 1 lemon
¼ teaspoon salt
1 cup ricotta
2 eggbeaters
1 ½ teaspoon vanilla
3 tablespoons sugar
Vegetable oil for deep-frying (amount depends on the pot using)

Serve with white chocolate sauce + berry compote (see recipes below)

Directions:
1. Combine the dry ingredients in one bowl. Combine the wet ingredients in another. Combine wet ingredients with dry ingredients to form a batter.

2. In a heavy pot place enough oil that covers (4” from the bottom) for deep-frying and heat until it reaches 325 degrees.

3. Scoop out dough with a spoon and drop into the 325-degree oil and fry until golden brown. Cook only 3-4 at a time, to not drop the temperature.

4. Fry the dough at 325 degrees until golden brown. Take out the bunuelos when they are done and place them on a paper towel to drain the excess oil.

5. On a plate spread 1 tablespoon of the white chocolate sauce and berry compote. Place the fried bunuelo right on top.

White Chocolate Sauce Ingredients
1 bar white chocolate
1 can condensed milk
½ can evaporated milk
1 tablespoon vanilla

Directions:
Place all ingredients in a heavy saucepan, at mid-low heat, until everything is melted and combined. Keep warm until ready to use.

Berry Compote Ingredients
1 pint strawberries
1 pint blueberries
1 pint raspberries
1 lemon, juiced
3 tablespoons honey

Directions:
Combine all ingredients in a bowl and let sit for 20 minutes. Blend and refrigerate.