APRICOT & RICOTTA TORTE
Although this looks like a cheesecake, it tastes much, much lighter
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Lunch, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
- Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
- Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
- Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.
Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
LUSCIOUS CHEESE CREPES WITH APRICOT SAUCE
This sounds wonderful! Found this on I Can't Believe It's Not Butter website. Interesting! Then I changed it a bit.
Provided by Manami
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended.
- Add flour and process until smooth.
- In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom.
- Cook over medium heat 1 minute or until cooked.
- Loosen edges and turn onto plate; keep warm.
- Repeat with remaining batter.
- Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside.
- In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil.
- Reduce heat to low and add crepes.
- Cook spooning sauce over crepes, 1 minute or until crepes are heated through.
- Sprinkle with toasted almonds.
- Carefully slide crepes onto serving platter and serve immediately.
Nutrition Facts : Calories 430.7, Fat 16, SaturatedFat 9.3, Cholesterol 122.4, Sodium 161.7, Carbohydrate 69.4, Fiber 0.5, Sugar 36.5, Protein 7
RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE
Ricotta-filled crepes become bright and tangy when crowned with tangerine and lemon marmalade, best made in winter, when citrus is at its peak. Honeybell or blood oranges and red grapefruit also work well in a marmalade.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, and salt. Whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in melted butter. Strain through a fine sieve; discard lumps. Refrigerate batter for at least 2 hours or overnight.
- Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 45 seconds. Flip; cook for 45 seconds.
- Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
- Fill each crepe with 2 to 3 tablespoons ricotta mixture. Fold into quarters to form a triangle. Make stacks of 3 crepes. Top with marmalade.
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