Baked Berry Ricotta Puffs Recipes

BLUEBERRY RICOTTA SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
• In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

BERRY RICOTTA PUFF PANCAKE

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

BERRY AND RICOTTA SLICE

Steps:

• Preheat oven to 160°C (325°F). Place the ricotta, cream cheese, egg, lemon juice, vanilla, rice flour and sugar in a food processor and process until smooth. Spoon the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 20 minutes or until firm. Refrigerate until cold. Top with fresh berries to serve.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BAKED BERRY RICOTTA PUFFS

Steps:

• Preheat oven to 350. Lightly grease 4 ramekins.
• In a large bowl, place ricotta cheese. Using a wooden spoon, break up ricotta.
• Add beaten egg whites and honey and mix until smooth and well combined.
• Spoon ricotta mixture into prepared ramekins and level tops. Bake for 20 minutes or until ricotta puffs are golden.
• Meanwhile, in a small saucepan over low heat, warm fruit, adding a little water if fruit is fresh, until softened. Let cool slightly.
• Serve sauce warm or cool with puffs.