Almond Ricotta Pudding With Rhubarb And Blueberry Compote Recipes

RICOTTA ALMOND PUDDING

Steps:

• For The Syrup: In a small saucepan mix 3/4 cup of sugar with 6 tablespoons of water.
• Bring to a boil and remove from heat.
• Add two tablespoons of Amaretto liqueur, and cool until ready to serve.
• Preheat the oven to 350 degrees F.
• Beat together all of the pudding ingredients until light and fluffy.
• Spray with an oil spray (Pam) or lightly butter 4 ramekin dishes.
• Divide the pudding batter into the four dishes and then bake for about 30 minutes or until the puddings are lightly browned and a fork inserted comes out clean.
• Allow to cool.
• If serving warm, carefully remove from the dishes after running a knife around the edges first.
• If you prefer the puddings cold, refrigerate in the dishes until you are ready to serve.
• To serve, place a pudding upside down onto a plate, drizzle on a little syrup, and then garnish with the fresh fruit and toasted almonds,

FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM

Steps:

• Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
• Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
• Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.

RHUBARB AND BLUEBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
• Cool compote in the refrigerator until thickened, about 30 minutes.

RHUBARB COMPOTE WITH YOGURT & ALMONDS

Steps:

• In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.

ALMOND RHUBARB PASTRY

Steps:

• In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 cup milk; add to crumb mixture, tossing with a fork until dough forms a ball. Add some or all of remaining milk if necessary., Divide dough in half so that one piece is slightly larger than the other. On a lightly floured surface, roll out larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan., Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal. , For topping, melt butter in a small saucepan; add sugar and milk. Bring to a gentle boil; cook and stir 2-3 minutes longer or until thickened. Remove from the heat; stir in vanilla. Spread over pastry. Sprinkle almonds over top., Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.

RICOTTA PUDDINGS WITH GLAZED RHUBARB

Steps:

• Make pudding batter:
• Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.
• Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
• Prepare rhubarb:
• Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.
• Bake puddings and rhubarb:
• Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).
• Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES

Steps:

• To make the cake, preheat oven to 375 degrees. Butter a 10-inch cake pan, and set aside. Place the almonds and the sugar in a food processor, and process until the almonds are ground. Transfer to a large bowl, and stir in the flour and salt until well combined.
• In another bowl, whip the egg whites until stiff but not dry. Stir the butter and one third of the egg whites into the dry mixture. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 10 minutes. Turn cake out of the pan, turn upright, and let cool completely.
• Meanwhile, make the compote. Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat. Bring to a boil. Reduce to a simmer, and add the rhubarb. Poach for 1 minute, and remove from heat. Let stand for 5 minutes. With a slotted spoon, transfer the rhubarb to a bowl, and set aside. Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes. Set aside. When cool, pour the liquid over the rhubarb.
• Assemble just before serving. Cut the cake into wedges. Spoon the compote onto 6 plates, and top with a wedge of cake. Place strawberry slices over cake, and sprinkle with powdered sugar. Serve immediately.

ALMOND RICOTTA PUDDING WITH RHUBARB AND BLUEBERRY COMPOTE

Steps:

• Custard:.
• Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
• Remove from the heat and mix through the frozen berries.
• Allow to cool in the fridge.
• Puddings:.
• Preheat oven to 350 degrees.
• Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins.
• Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
• To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
• Spoon compote over puddings and serve.