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Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Posted on Posted in Ice-cream cake .

Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Masala and Coffee Ice-Cream Cheese Cake recipe

Inspired by the outer layer of trifle varieties and flavour combo of delicious Tiramisu, this experiment is one that resulted in a cake that I could just not stop eating.

My all-time favorite sweet treat (as I have mentioned multiple times) is Tiramisu. I wanted to make a version of this dessert that would keep over a generous period of time so I could enjoy the treat multiple times, oppose to the traditional dessert that really does need to be eaten within a few days of creation.

Thus, making an ice-cream cake made sense. It would keep for weeks (in the freezer), not days. Lastly, as the traditional Tiramisu is not exactly light on the hips I did opt for low fat ricotta and down-weighted the cream volume.

This cake is easy, tasty, quick, with no baking required, and as I mentioned above addictive!

Masala and Coffee Ice-Cream Cheese Cake

 

Ingredients:

  • 400g chocolate swizz roll
  • 100ml Marsala
  • 300g ricotta cheese
  • 200ml sweetened condensed milk
  • 300ml thickened cream
  • 2 tsn vanilla extract
  • 2 tbsn coffee granules
  • 2 tsn cocoa powder
  • 35g chocolate covered coffee beans

 

Method:

  1. Spray a 1.5-liter pudding tin or bowl with oil spray, following line the sprayed tin with 2 layers of overlapping plastic wrap.
  2. Cut the swizz roll into 1cm thick slices and place on the bottom and slides of the tin, squashing slightly with fingertips to ensure no gaps.
  3. Using a spoon drizzle 40ml of the Marsala over the swizz roll on the bottom and the sides, evenly covering each piece.
  4. In a food processor blitz the cheese and condensed milk until smooth.
  5. Whisk the cheese mix and 300ml cream with electric beaters in a bowl until peaks start to form (do not over beat or the cream will split).
  6. Spoon half the mix into another bowl and leave aside for later use to make the coffee chocolate layer.
  7. With your original bowl of mix add the vanilla, and remaining 60ml of Marsala, fold until well combined.
  8. Spoon the vanilla & Marsala mix into the bowl on top of the swizz roll and level with the back of a spoon.
  9. Place the tin in the freezer for 30 minutes to firm.
  10. Meanwhile make the coffee mix by placing 15ml of boiling water into a small bowl with the coffee granules, stir until combined, set aside to cool completely before pouring into the remaining bowl of mix.
  11. Add the cocoa powder to the coffee mix and beat on low with electric beaters until just combined.
  12. Chop up the coffee beans until finely diced and fold into the mix until combined.
  13. Spoon the coffee mix over the top of the vanilla and Marsala mix and level with the back of a spoon.
  14. Using the remaining swizz roll slices place on the top of the mix to completely cover the top with no gaps.
  15. Pull the plastic wrap tightly and fold to cover the top of the cake completely, then push down the top of the cake with the bottom of a plate.
  16. Freeze for 4 hours until firm (with the plate as a height on top).
  17. When ready to serve the cake you will need to take the cake out of the freezer 30 mins before. Uncover the plastic wrap on the top and invert (flip) the cake onto a plate.
  18. Remove the plastic wrap completely and top with a drizzle of chocolate ganache (if you desire).
  19. Cut into slices and enjoy!

 

Masala and Coffee Ice-Cream Cheese Cake recipe
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Coconut Peanut and Chocolate Tofu Cheesecake

Posted on Posted in Cakes .

Coconut Peanut and Chocolate Tofu Cheesecake

Coconut Peanut and Chocolate Tofu Cheesecake recipe
Thought cheesecake is always a devilish high bad fat treat? Think again, this recipe I have created only has healthy fats from nuts and coconut. Yes, a healthy high protein cheesecake can exist and most importantly, it tastes delicious (what’s the point otherwise)!The tofu provides a high protein low carb and low fat stable base, while low fat ricotta cheese significantly cuts the fat that a normal cream cheese cheesecake has.

And as apparently raw is healthy and hot right now I wanted to make sure this cake was on theme and trend with people’s desires.

Using the nuts and dried fruit makes this cake completely gluten free, while the peanut puree icing is fulfilling and satisfying.

To be honest if I added veggies this cake would be a meal in itself with plenty of healthy fats, protein, calcium, even fruit!

Coconut Peanut and Chocolate Tofu Cheesecake recipe

Ingredients:

Icing:

  • 125g peanuts
  • 100ml coconut cream
  • 60ml honey

Base:

  • 2 tsn coconut oil
  • ¼ tsn salt
  • 90g desiccated coconut
  • 20g dried dates
  • 15g cocoa powder
  • 30ml honey

Filling:

  • 250g firm tofu
  • 220g ricotta cheese
  • 220g brown sugar
  • 70g cocoa powder
  • 2 egg whites
  • 1 tsn vanilla essence
  • 5 tsn coconut oil
  • 100g peanut butter
  • 1 tsn coffee graduals
  • ½ tsn ground cinnamon

 

Method:

  1. Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
  2. Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  3. Toast the coconut by placing in a fry pan on the cooktop on high heat.
  4. Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
  5. Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
  6. Pour the base mix into the prepared cake tin and using the bottom and sides of a cup flatten the base and sides of the mix in the tin. Place the tin in the fridge to harden.
  7. To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
  8. Pour the filling mix into the cake tin over the base.
  9. Place the cake in the oven to bake for 1 hour or until a skewer inserted in the center comes out almost clean (if inserted in the sides it should come out clean).
  10. Move the cake to a cooling rack until cold to touch.
  11. Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
  12. Blitz the icing mix for 5 minutes, scraping down the sides every minute.
  13. To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
  14. Spread the icing over the top of the cake and place the cake in the fridge for 2 hours to full set.

 

Note: I have decorated with extra chopped peanuts, extra toasted desiccated coconut and grated chocolate.

 

Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Posted on Posted in Pudding .

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

Recently I needed to make a gluten free pudding for a dinner party, however I didn’t want to use a gluten-free flour as I wanted a really really fluffy texture, almost like a soufflé lightness and from my experience gluten-free flour tends to produce a bit of a denser texture.

Therefore, I ventured into the kitchen and did some experimenting with a range of alternative base ingredients. Surprisingly (almost bizarrely) the ricotta experiment produced the most amazingly light texture that just melts in the mouth.

Keeping with the ricotta theme I completed the dish with my always successful crowd pleasing ricotta ice-cream.

This recipe is super moreish but not too sweet thanks to the dark chocolate and limited sugar in the pudding.

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml vanilla flavored liquor (optional)

Pudding batter:

  • 40ml thickened cream
  • 20ml milk
  • 160g dark chocolate
  • 220g ricotta
  • 15g cocoa powder
  • 1/4 tsn coffee granules
  • 4 eggs
  • 1/4 tsn salt
  • 80g sugar

Sauce:

  • 100g dark chocolate
  • 180ml thickened cream

Extra:

  • 20g butter

 

Method:

  1. Preheat the oven to 180c degrees.
  2. In a food processor blitz the cheese, condensed milk and vanilla until smooth.
  3. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  4. Stir the liquor until well combined and place in a bowl in the freezer to completely set.
  5. To make the pudding place the cream and milk into a bowl and heat in the microwave until steaming.
  6. Add the chocolate in pieces to the milk mix and stir until silky smooth and well combined.
  7. Place the chocolate mix, ricotta, cocoa powder and coffee granules into a food processor and blitz until well combined.
  8. Separate the egg yolks from the whites and add the yolks to the chocolate mix, blitz until smooth and well combine.
  9. Place the egg whites into a bowl along with the salt and beat until soft peaks form.
  10. Add the sugar to the eggwhites and beat for 5 minutes or until the mix is glossy and smooth.
  11. Fold the chocolate mix into the eggwhites until only just combined.
  12. For the sauce, place the cream into a bowl and heat in the microwave until steaming.
  13. Add the chocolate pieces to the cream and stir until silky smooth and well combined.
  14. Add the 20g of extra butter, melted, to a pudding bowl and roll the bowl  around to ensure all slides are covered in butter.
  15. Pour the pudding mix into the bowl and cook in the oven for 45 minutes or until a skewer inserted into the center comes out almost clean.
  16. Spoon the pudding into serving bowls, top with the chocolate sauce and a scoop of the ricotta ice-cream.

 

Masala and Coffee Ice-Cream Cheese Cake recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Dark Chocolate and Lemon Bombe recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Low Fat Spiced Chocolate Ricotta Mousse

Posted on Posted in Mousse .

Low Fat Spiced Chocolate Ricotta Mousse recipe

This is the most delectable and satisfying chocolate mousse you will eat. Replacing thickened cream with low fat ricotta cheese makes this dessert creamy, tasty and a lot less fattening.

Adding in the spices and coffee give the chocolate more body and flavor layers. This mousse can be made super quickly and is super easy.

Never again will I make chocolate mousse with cream!

Ingredients:

  • 230g low fat ricotta
  • 180g dark 70% chocolate
  • 2 eggs
  • 40g icing sugar
  • 1/2 tsn cinnamon
  • 1/2 tsn ground fennel
  • 1/2 tsn ground cloves
  • 1/2 tsn ground cardamom
  • 1 tsn coffee granules
  • Pinch salt and pepper

 

Method:

  1. Place the chocolate in a bowl and microwave on medium for 1 minute bursts, until almost all melted.
  2. Stir chocolate until smooth and silky, leave aside.
  3. Place the ricotta, egg yolks, sugar, spices, coffee, salt and pepper into a food processor and blitz until well combine and smooth.
  4. In a separate bowl beat the egg whites with electric beaters until peaks form.
  5. While the food processor is running pour in all the chocolate until well combined.
  6. Add the chocolate mix to the egg whites and fold the mixes together until just combine and smooth.
  7. Pour the mix into 4 dessert glasses and place in the fridge for 1 hour to set.
  8. Decorate with a dust of icing sugar and cocoa powder and enjoy.

 

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Step 4

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Low Fat Spiced Chocolate Ricotta Mousse recipe

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Low Fat Spiced Chocolate Ricotta Mousse recipe

 

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