Limericotta Recipes

LIME RICOTTA

Lime ricotta image

Make and share this Lime ricotta recipe from Food.com.

Provided by Missy Wombat

Categories Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

5 tablespoons ricotta cheese
1 teaspoon honey
1 lime, grated zest and juice
3 tablespoons almond meal (optional)

Steps:

Mix the ricotta with the honey and lime.
Add almonds if a richer dessert is wanted.
Serve chilled.

LEMON-LIME RICOTTA POUND CAKE

Lemon-Lime Ricotta Pound Cake image

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Provided by Kim

Time 1h30m

Yield 12

Number Of Ingredients 20

Ingredients

3 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 cups whole-milk ricotta cheese, at room temperature
2 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons grated lime zest
1 ½ tablespoons lime juice
1 cup powdered sugar
4 tablespoons heavy cream
1 pinch salt
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g

CUCUMBER-RICOTTA SANDWICHES

Cucumber-Ricotta Sandwiches image

Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It's very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.

Provided by David Tanis

Categories dinner, lunch, quick, weekday, weeknight, sandwiches, appetizer, main course

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

6 thinly sliced Persian cucumbers (about 2½ cups)
Salt and black pepper
1 serrano chile, very thinly sliced (or minced, with seeds, if preferred)
12 large basil leaves, torn
2 tablespoons lime juice (from 1 large lime)
1 tablespoon chopped dill
2 teaspoons chopped tarragon
2 teaspoons chopped mint leaves
1 teaspoon thinly sliced chives
1 to 2 cups soft, rich ricotta, drained
2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)
Cilantro sprigs, for garnish
Calendula or other edible flower, for garnish (optional)

Steps:

Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

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