Thursday, 8 December 2016

Ricotta Recipes.

I have not tasted yet!

- Lemon-ricotta-tart: Half Baked Harvest - Made with Love:
1/4 cup cocoa powder
1/3 cup brown sugar
2/3 cup milk
1/4 teaspoon salt
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons butter
4 teaspoons vanilla, divided

1 cup whole milk ricotta cheese
228g/8 ounces mascarpone cheese, softened
1/3 cup granulated sugar
3 eggs
zest of 2 lemons, juice from 1
whipped cream, for topping (optional)

You need:
Preheat the oven to 190C.
22-23cm tart pan with a removable bottom.

Ricotta mixture: In a food processor or blender, combine the ricotta cheese, mascarpone cheese, granulated sugar, eggs, 2 teaspoons vanilla and the lemon zest of 2 lemons + juice from 1 lemon.
Blend until smooth.

Drizzle the fudge sauce in the bottom of the prepared tart crust.
Pour half the ricotta mixture over the chocolate and then drizzle the mixture with more fudge sauce.
Add the remaining ricotta mixture and yeah....drizzle with more fudge sauce.
Use a knife to swirl the fudge sauce into the ricotta mixture.
Bake the tart in the preheated oven for 50 minutes to 1 hour or until just set.
It is ok if the tart still has a little jiggle to it when it comes out.
Set aside to cool.

- Buttermilk Ricotta Pancakes Half Baked Harvest - Made with Love:
2 eggs, whites separated from the yolks
3/4 cup buttermilk
1 cup whole milk ricotta cheese
2 teaspoons pure vanilla extract
1 cup white whole wheat or whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar
1/2 teaspoon baking soda
pinch of salt
butter, for serving
pure maple syrup, for serving

Separate the egg yolks from the whites. Beat the egg whites with a handheld electric mixer or stand mixer until stiff peaks form, about 5 minutes.
Meanwhile, combine the ricotta, buttermilk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the flour, baking soda, brown sugar, and salt to the ricotta and buttermilk milk mixture, stirring gently until just combined.Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.Heat a skillet on medium heat. Grease with butter or cooking spray. Pour 1/3 cup pancake batter on the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

- French Crepes Stuffed with Lemon Ricotta Cheese: Half Baked Harvest - Made with Love:
2 large eggs
3/4 cup milk (I use 2%)
1 cup white whole wheat flour or whole wheat pastry flour or regular flour
3 tablespoons butter
1/4 teaspoons salt
1/2 cup water
1 1/2 cups whole milk ricotta cheese
4 ounces cream cheese, softened
3 tablespoons powdered sugar
4 whole eggs, divided
1/2 lemon, zest or more to your taste
1 tablespoon + 1 teaspoon vanilla extract
1 1/2 cups milk
1 teaspoon cinnamon (optional)
pinch of salt
butter, for the pan

Add butter to a small saucepan and heat over medium heat.
Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside.
Combine all the remaining ingredients in a blender or food processor.
Add the browned butter and pulse for 30 seconds or until well combined.
Place the crepe batter in the refrigerator for about 30 minutes.
This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan.
Add butter or cooking spray (I like to use cooking spray) to coat.
Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip.
Cook for another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all batter is gone.
Makes about 10 crepes.
To assemble Crepes:
In a medium bowl stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth.
You may want to use a hand mixer for quicker mixing.
Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe.
Roll the crepe up and place it in a 9x13 inch baking dish.
Repeat with the remaining crepes and ricotta filling.
In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt.
Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes.
At this point, you can cover the dish and place it in the fridge overnight or continue on.
Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat.
Add 2-4 crepes to the skillet.
Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side.
I turned my crepes about 3 times per crepe.
Divide the French Toast Crepes among plates and serve with coconut whipped cream and the vanilla stewed strawberries (below).
Dust with powdered sugar and SERVE warm!

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