Nectarines With Ricotta Vanilla Cream And Pine Nut Brittle Recipes

NECTARINES WITH RICOTTA-VANILLA CREAM AND PINE-NUT BRITTLE

Steps:

• Toss nectarines with 1 teaspoon sugar and lime juice in a bowl and let macerate, stirring occasionally, 10 to 15 minutes.
• Purée ricotta, milk, vanilla, and 3 teaspoon sugar in a blender until smooth. Transfer to a bowl and chill in freezer, stirring halfway through, until slightly thickened, 15 to 20 minutes.
• Line a 4-sided sheet pan with foil. Bring water and remaining 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until medium amber, 10 to 12 minutes. Stir in pine nuts, then immediately pour out onto foil, quickly spreading with a spatula as thinly as possible. Cool 5 minutes. Peel brittle from foil and break into pieces.
• Stir mint into nectarines and serve fruit with ricotta cream and pieces of brittle.

CREAMY RICOTTA TART WITH PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
• Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
• Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
• Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
• In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

RICOTTA STUFFED OVEN ROASTED NECTARINES

Steps:

• Heat the oven to 400 degrees F.
• Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later.
• Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.

NECTARINES WITH VELVETY VANILLA CREAM

Steps:

• Sprinkle the gelatine over 3 tbsp cold water in a small, heatproof bowl. Leave to stand for a few minutes until spongy, then place the bowl in a pan of gently simmering water until the gelatine dissolves. Set aside.
• Pour the cream into a saucepan and tip in the sugar. Split the vanilla pod in half lengthways, scrape out the black seeds and whisk into the cream. Set the pan over a medium heat and bring the cream to the boil. Take the pan off the heat and stir in the gelatine.
• Pour the milk into the hot cream, give it all a good stir and leave to cool for an hour or so. Put the pan in the fridge for 1-2 hours until the cream just begins to thicken, stirring it every now and then to evenly distribute the vanilla seeds. Pour the cream into a 1-litre serving dish, cover and refrigerate for at least 5 hours (overnight is ideal) until completely set. The cream will sit in the fridge for up to two days.
• To serve, halve, stone and thinly slice the nectarines, then toss with the lemon juice and peach vodka if using. Scatter the nectarine slices over the surface of the set cream. Serve immediately, decorated with lemon balm or mint leaves.

RICOTTA PANNA COTTA WITH NECTARINES AND HONEY RECIPE

Steps:

• Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
• Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
• When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
• Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
• Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
• Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
• Top with nectarines; drizzle with honey and oil.
• Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.