RICOTTA CREAM
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 3
Steps:
- Whisk all the ingredients with a mixer on medium-high speed until thick, about 3 minutes. Press through a fine sieve into a bowl. Repeat, pressing 2 more times.
RICOTTA CREAM
Provided by Nancy Harmon Jenkins
Categories sauces and gravies, dessert
Time 5m
Yield 1 1/4 cups, enough for 8 servings
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine all the ingredients and mix until they are smooth. Put the cream in the refrigerator to chill slightly before serving.
- Serve over the oven-poached pears or any other warm fruit.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 29 milligrams, Sugar 5 grams
RICOTTA ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 6 servings (1 quart ice cream)
Number Of Ingredients 8
Steps:
- Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
- Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
- Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
- Serve topped with a few raspberries and the chopped pistachios.
WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM
Provided by Bobby Flay
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
- Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
- In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
- Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
- To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
CANNOLI SHELLS AND RICOTTA CREAM FILLING
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
Provided by WiGal
Categories Dessert
Time 4h
Yield 44-50 serving(s)
Number Of Ingredients 17
Steps:
- Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- Scrape the ricotta into the colander and cover with plastic wrap.
- Let the ricotta drain in the refrigerator for two days, until it is dry.
- To make the dough for cannoli shells: In a small bowl put eggs.
- Beat eggs; add vanilla and ice water to eggs.
- In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- Add the shortening and mix until crumbly.
- Make well in dry mixture and add wet mixture.
- Using your hands mix together, if it is dry, add more ice water.
- Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- Shape the dough into a flattened ball.
- Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- Cut the dough into 4 pieces.
- Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- Lightly dust the dough with flour as needed to keep the pieces from sticking.
- Continue to pass the dough through the machine until you reach the last or second to last setting.
- You might need to run the dough through the pasta machine three times.
- The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
- Continue rolling out the remaining dough.
- If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- Heat oil until a deep frying thermometer shows 375 degrees.
- Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- Repeat with the remaining dough.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- Then drain the cannoli still on tube briefly in a metal bowl.
- While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- When the cannoli shells are barely warm set them on top of the rack.
- It is important that the shells stay on the racks overnight.
- Repeat with the remaining dough.
- If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- Frozen ricotta cream can be defrosted in the refrigerator later.
- To assemble, use a knife to push the ricotta cream into the cannoli shell.
- Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
- Use within an hour.
BERRIES WITH RICOTTA CREAM
Fresh, high-quality ingredients really make a difference in this dessert. If you don't have access to fresh-picked berries, use whatever fruit is in season near you. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein.
TRIPLE CHOCOLATE RICOTTA ICE CREAM
You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 10
Steps:
- Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 321 calories, Fat 20g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 8g protein.
RICOTTA ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.
FRESH BERRIES WITH RICOTTA CREAM
Provided by Jesus Gonzalez
Categories Blender Food Processor Berry Cheese Dairy Fruit Herb Dessert No-Cook Spring Summer Healthy Self Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.
RICOTTA CREAM CHEESE CHEESECAKE
Make and share this Ricotta Cream Cheese Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (165°C). Wrap the outside bottom of a 10-inch springform pan with foil to prevent water seeping in while baking.
- Cream together ricotta cheese, cream cheese and sugar until smooth.
- Mix in the eggs one at a time.
- Add flour one tablespoon at a time, mixing well.
- Stir in the sour cream and vanilla.
- Pour mixture into a 10 inch springform pan.
- Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
- Carefully put into preheated oven without spilling water.
- Bake for 90 minutes.
- After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
- Cool on counter for 60 minutes and then refrigerate.
- Serve when thoroughly chilled.
Nutrition Facts : Calories 387.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 184.8, Sodium 204.9, Carbohydrate 23.3, Fiber 0.1, Sugar 17.2, Protein 13.4
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CREAMY RICOTTA RECIPE - MARIA HELM SINSKEY | FOOD & WINE
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5/5 Category AppetizersServings 1.75Total Time 3 hrs
- In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don't let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
- Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
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5/5 (1)Total Time 30 minsCategory DessertCalories 60 per serving
- Line a fine-meshed strainer with a paper towel and place it over a bowl. Dump the ricotta into the strainer and lightly press the surface with more paper towels to soak up as much water as possible. Let the ricotta drain for about 20 minutes.
- In the bowl of a food processor fitted with the steel blade, whiz the drained ricotta, sugar, vanilla, lemon zest, and juice until very smooth, about 5 minutes. Stop the processor once or twice during blending to scrape down the sides of the bowl to ensure the whipped ricotta is evenly silken.
- Use immediately or, if the finished ricotta cream seems a little loose or liquidy, scrape it into a fine-meshed strainer lined with damp cheesecloth or a clean, damp dish towel. Place the colander over a bowl, cover, and refrigerate the ricotta cream for a few hours to drain.
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