3 Desserts Made With Ricotta: creamy and delicious!
published on 22 March, 2019 at 13:40
No-bake chocolate crumble:
INGREDIENTS
500g chocolate cookies
200ml whipping cream
250g hazelnut cream
500g chocolate cookies
200ml whipping cream
250g hazelnut cream
for the cream:
200g ricotta cheese
300g mascarpone
120g powdered sugar
100g chocolate chips
200g ricotta cheese
300g mascarpone
120g powdered sugar
100g chocolate chips
DIRECTIONS
Crumble the cookies and add the whipping cream. Mix until it becomes compact and pour 2/3 of it into a cake pan. Spread it evenly to make a compact base and chill in the freezer. While the base is chilling, prepare your cream by mixing whipped cream, mascarpone, ricotta cheese, powdered sugar and chocolate chips. Take the base out of the freezer and pour the hazelnut cream on first and then the ricotta cream. Sprinkle the leftover crumbled cookies on top and refrigerate for at least 2 hours.
Crumble the cookies and add the whipping cream. Mix until it becomes compact and pour 2/3 of it into a cake pan. Spread it evenly to make a compact base and chill in the freezer. While the base is chilling, prepare your cream by mixing whipped cream, mascarpone, ricotta cheese, powdered sugar and chocolate chips. Take the base out of the freezer and pour the hazelnut cream on first and then the ricotta cream. Sprinkle the leftover crumbled cookies on top and refrigerate for at least 2 hours.
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Quick ricotta squares:
INGREDIENTS
3 eggs
salt
lemon zest
100g sugar
100ml heavy cream
90g potato starch
500g ricotta cheese
DIRECTIONS
1. Beat the eggs together with the salt and lemon zest.
2. Blend in the sugar and the heavy cream.
3. Mix until fluffy and then add the potato starch and the ricotta.
4. Mix well and pour it into a shallow baking pan.
5. Bake at 175/180°C for 45 minutes.
6. Let it cool. Dust with lots of powdered sugar before serving.
3 eggs
salt
lemon zest
100g sugar
100ml heavy cream
90g potato starch
500g ricotta cheese
DIRECTIONS
1. Beat the eggs together with the salt and lemon zest.
2. Blend in the sugar and the heavy cream.
3. Mix until fluffy and then add the potato starch and the ricotta.
4. Mix well and pour it into a shallow baking pan.
5. Bake at 175/180°C for 45 minutes.
6. Let it cool. Dust with lots of powdered sugar before serving.
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Ricotta and lemon doughnuts:
Ingredients:
300g flour
1 egg
130g ricotta
100g sugar
lemon juice
lemon zest
300g flour
1 egg
130g ricotta
100g sugar
lemon juice
lemon zest
Combine all the ingredients until a smooth and elastic dough has formed. Roll out the dough and cut out some circles (two concentric circles for each doughnut) using a ring mold. Fry the doughnuts in hot oil until they become golden brown. Remove them from the hot oil and place them on a paper towel. Dust with sugar and serve warm!
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