Ricottabakedwithglazedberries Recipes

RICOTTA WITH HONEY AND RASPBERRIES

Steps:

• In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

RICOTTA BERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
• Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
• Whisk ricotta cheese and milk together in a small bowl until smooth.
• Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
• Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
• Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

RICOTTA WITH BALSAMIC BERRIES

Steps:

• Boil the vinegar, honey and mint sprig in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over strawberries and/or blackberries and ricotta.

BAKED RICOTTA, HONEY & STRAWBERRIES

Steps:

• Preheat the oven to 300°F/150°C Line the bottom of four 4-inch-/10-cm-diameter springform cake pans with parchment paper. Using a metal spoon, push the ricotta through a fine sieve and into a large bowl.
• Whisk the sugar, honey, egg yolks, lemon juice and zest into the ricotta to blend well. Using an electric mixer, beat the egg whites in another large bowl until firm peaks form. Gently fold the egg whites into the ricotta mixture.
• Spoon the ricotta mixture into the prepared cake pans. Place the pans on the center rack in the oven. Place a baking sheet on the bottom shelf in the oven to catch any drippings from the cakes. Bake for about 30 minutes or until the cakes puff and are just set in the center. Remove the cakes from the oven and cool about 20 minutes. The cakes will sink as they cool.
• Toss the strawberries and honey in a bowl to coat. Let stand for 15 minutes or until juices form.
• Unlock and remove the pan sides from the cakes. Remove the cakes from the pan bottoms and transfer to individual serving plates. Spoon the strawberries atop the cakes. Drizzle some of the strawberry juices around the cakes. Dust with powdered sugar and serve.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

BAKED RICOTTA WITH GRAPES

Steps:

• Drain the ricotta overnight.
• Cut into 1" slices.
• Slice the grapes.
• Take the leaves from the oregano and thyme.
• Toss grapes in 20 ml oil.
• Pour 60 ml oil into an oven-proof dish.
• Put in sliced ricotta and grapes.
• Scatter olives and herbs over the mixture and sprinkle with chili flakes.
• Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).

FRESH BERRIES WITH RICOTTA CREAM

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.

BAKED RICOTTA WITH SPRING VEGETABLES

Steps:

• Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
• Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
• Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
• Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.