ricotta – Sweet Tooth Experiments

Summer Ricotta Turnover

Posted on August 21, 2021 Posted in Pastries .

Summer Ricotta Turnover

This recipe came from a desire to experiment with all my favorite flavors rolled into one sweet treat. I wanted a treat that was packed full of flavors, but not only that, flavors that all complemented each other.

The influence was summer flavors, so I started jotting down all the tastes that mean summer to me.

The first thing I thought of was Pina Colada, a reminder of my pre COVID-19 Hawaii trip (hello rim, citrus, pineapple, coconut). But these flavors were nothing usual so I then added cherries, berries and chocolate = flavor mix made from heaven. Lastly, almond to give the mix a new layer and a little mint for added freshness.

Add all these ingredients infused with fresh ricotta and wrapped in puffy pastry and you have yourself a scrumptious easy to make unique treat.

Pastry:

1 large puff pastry sheet
1 tbsn sugar

Filling:

½ tsn almond essence
1 tsn rum
10g chocolate
15g desiccated coconut
10g dried mixed berries
20g glace cherries
125g ricotta
2 tsn citrus zest (even amounts of lime, lemon and orange)
¼ tsn ground ginger
40g pineapple pieces
1 tsn chopped mint leaves

Extra:

1 egg
30g slivered almonds
I tbsn icing sugar

Method:

Preheat the oven to 180c and line a baking tray with baking paper.
Sprinkle the sugar on top of the puff pastry evenly and using a rolling pin roll the sugar into the pastry.
Meanwhile make the filling by placing the ricotta, almond essence, rum, desiccated coconut, ginger and zest into a bowl and stir.
Grate the chocolate and chop the mint then add.
Dice the mixed berries, cherries and pineapple into small pieces.
Stir mix until well combined.
Using a 10cm cutter cut out 4 circles in the pastry.
Using the eggwhite brush the pastry.
Evenly place the ricotta filling in the center of the circles and fold to resemble a half circle shape,
Seal by pressing a forks teeth onto the seal.
Place on the prepared tray.
Sprinkle the top with almonds and dust with the icing sugar.
Bake for 15-20 mins until golden brown.
Serve warm with a scoop of vanilla ice-cream.

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Ricotta Ice-Cream with Burnt Salted Caramel

Posted on January 12, 2019 Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

Ingredients:

Ice-cream:

450g ricotta cheese
300ml sweetened condensed milk
3 tsn vanilla extract
450ml thickened cream
60ml liquor (optional, I used butterscotch schnapps)

Caramel:

100g white sugar
15ml water
90ml cream
35g brown sugar
1/8 tsn ground salt

Method:

In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
Stir the 60ml of liquor into the cheese mix until well combined.
Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
Meanwhile make the caramel by placing the white sugar and water into a saucepan on a high heat, stirring until the sugar has dissolved.
Now leave the mix without stirring until the sugar syrup is a golden brown colour, take off the heat.
Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
Scoop and enjoy!

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Posted on March 31, 2018 Posted in Cupcakes .

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Yes this does sound like a cupcake recipe with flavours at opposite side of the pairing scale.

The fragrant delicate vanilla taste mixed with the deep and strong olive oil palate, however stick with me for a minute as these flavours really do work together. The vanilla gives the olive oil richness and sweetness that makes an interesting and complimentary combination. However, using olive oil instead of butter means the loss of some soft and fluffiness, thus I needed to include some creaminess to the recipe.

As olive oil is a core ingredient in Greek/Italian food I though I would introduce an icing that also held these properties, therefore a ricotta icing was produced. The ricotta added the missing element making the cupcake very unique in taste and satisfying to eat. If you like the taste of olive oil you will definitely love this treat. And the touch of lemon zest, well this with the olive oil is a marriage made in heaven.

Ingredients:

Batter:

5 eggs (4 eggs + 1 yolk)
200g sugar
3 tbsn vanilla essence
180ml olive oil
175g flour
½ tsn cream of tartar

Icing:

200g icing sugar
110g butter
1 tbsn vanilla essence
1 + 1/2 tsn lemon zest
50ml olive oil
200g ricotta

Method:

Pre-heat the oven to 180c degrees and line a 24 capacity cupcake tin with patty pans.
Place the 5 egg yolks onto a bowl with 50g of the sugar and beat with electric beaters for 10 minutes, until the mix is pale and creamy.
Add the vanilla and olive oil and beat until light and creamy.
Add the flour and beat until just combine.
In a separate bowl beat the 4 egg whites until soft peaks.
Add the cream of tartar and remaining sugar, 1 tbsn at a time, beat until glossy and thick.
Fold ¼ of the eggwhite mix into the olive oil batter until combine.
Fold the remaining egg whites in until just combine.
Spoon the mix into the 24 medium size cupcake patties in the prepared cupcake tray.
Bake in the oven for 15 minutes of until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
To make the icing beat the icing sugar and butter with electric beaters until light and fluffy.
Add the vanilla essence, zest, oil and ricotta and beat until the mix is smooth.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Posted on September 16, 2017 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:

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

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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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Torta Di Ricotta

Posted on April 29, 2017 Posted in Italy, Tarts .

Torta Di Ricotta

I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!

One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.

Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).

Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.

Ingredients:

Pastry

230g plain flour
70g sugar
160g butter
1 egg

Filling

135g dried fig
80ml marsala
750g ricotta
110g sugar
2 tbsn honey
1 egg
100g roasted hazelnuts
1 orange

Method:

Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
Place the dough on the bench and knead until the dough is smooth and combined.
Place in plastic wrap and put in the fridge for 1 hour.
Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
Whisk until smooth and combined.
For the tart shell cut off approx. a 5^th of the pastry and leave aside for the top of the tart.
With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
Trim the pastry if it overlaps and add to the smaller quantity.
Bake the tart shell for 10 minutes.
Spoon the ricotta mix into the tart and smooth down with a spoon.
With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
Brush the lattice pastry with the remaining egg white.
Bake for 30 minutes, until the pastry is golden.
Once cooled dust with icing sugar and serve warm.

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Mocha Layered Date Mousse Cake

Posted on January 29, 2017 Posted in Cakes .

Mocha Layered Date Mousse Cake

What a journey this experimental baking session as been.

Originally I was opting to make a traditional European cake. However, after I was unable to find quite a number of ingredients the recipe called for I was left to get creative with substitute flavour pairings. I soon realized that the ingredients I used to substitute actually have no baring at all of the flavors the cake was supposed to have. Without realizing I opted for coffee, chocolate and dates in which I bake with often as they are such great complementary flavors.

In addition to completely changing the flavors I actually changed some textures as well as I found the traditional recipe too sickly sweet (even for me), also I needed textures that would highlight the flavors and layers. Lastly as I didn’t have the tin that the recipe called for I changed the structure and presentation of the cake.

Sooo….in the end after a bit of trial and error I don’t think I actually kept one original element (85% of the recipe is me making things up as I went along)…but nether less the result was a tasty moreish and unique layered cake that melts in your mouth.

Cake:

4 eggs
125g sugar
30g cocoa powder
1/2 tsn espresso coffee granules
70g plain flour

Syrup:

75g sugar
75g water
2 tsn expresso coffee granules

Ganache:

120ml cream
140g dark chocolate

Date mousse:

190g dried dates
15ml rum
200ml thickened cream
12 glace cherries

Icing:

140g cream
220g ricotta cheese
65g icing sugar

Method:

Preheat the oven to 180c degrees and line a 30cm x 45cm baking tray with baking paper.
Using electric beaters whisk the eggs and sugar until doubled in size.
Sift the cocoa powder, coffee granules and flour into the mix and fold with a spatula until just combine.
Spoon into the tray and lightly smooth the surface with the back of a spoon.
Bake the cake for 10 minutes or until the cake springs back when you lightly touch the surface with your fingers.
Leave the cake in the tin for 5 minutes then invert onto a cooling rack. Remove the baking paper.
Meanwhile make the syrup by placing the ingredients into a pan on a medium heat and stir until the sugar is dissolved and the mix resembles a syrup consistency.
Leave the syrup aside to cool.
To make the ganache heat the cream up in a bowl in the microwave until boiling.
Add the chocolate to the cream, leave for 1 minute before stirring until the mix resembles a silky thick consistency.
To make the mousse, place the dates in a food processor with the rum and blitz until the mix is smooth.
Add the cream and blitz until the mix is combine well and the cream is whipped to firm peaks, leave aside.
To assemble the cake spray with oil spray and line a 15cm x 20cm high cake tin with plastic wrap, allowing for overlap.
Cut 3 cake into 3 15cm x 15cm pieces.
Place 1 cake layer into the bottom of the tin a using the remaining cake cut 2 more pieces to line 2 opposite sides of the tin moving the bottom layer slightly for a snug fit.
Using a pastry brush brush the bottom and sides of the cake layers in the tin with 2/3rds of the coffee syrup.
Spoon half the ganache on top of the bottom cake layer and level out with the back of a spoon.
Spoon half the date mousse over the ganache pop in half of the cherries and smooth with a spoon.
Add the second cake layer and push down on top of the date mousse until snug.
Brush the remaining syrup onto the cake layer.
Repeat ganache layer with the remaining mix as well as the date mousse and cherries with the remaining mix.
Top the cake with the 3^rd cake and push down until snug, place the cake in the freezer to firm.
Meanwhile make the icing by placing the ingredients into a bowl and using an electric beater whip until firm peaks form.
Pull up the plastic wrap to remove the cake from the tin and invert onto a plate, remove the wrap.
Place the icing into a piping bag with a circle nozzle and pipe 5cm dots with peaks onto the top and cake sides of the cake.
Place in the fridge for 2 hours to set.
Serve by slicing across the side with no cake to show the beautiful mousse cake and chocolate layers inside.


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Ricotta Strawberry Lemon and Thyme Bread Slice

Posted on October 23, 2016 Posted in Slice .

Ricotta Strawberry and Thyme Bread Slice

For something different I wanted to make an easy, no bake, no fuss, low fat, low sugar, quick treat that had interesting and tasty flavours. Something that would appeal to most but still have my unusual twist.

This recipe took 4 attempt where number 3 almost fit the brief with strawberry, lemon and elderflower. However replacing the replacing the elderflower with thyme took the slice from ok to the next level.

Ingredients:

260g brioche bread (or any sweet bread)
100g sugar
55g butter
1 egg yolk
1 tsn vanilla essence
4 tsn lemon zest
1 tsn strawberry essence
2 tsn dried thyme
300g ricotta

Method:

Line a 20cm x 20cm square slice tin with baking paper.
Cut the bread into 2 large pieces and line the base of the tin with the bread slices cut to fit the base.
Push the bread down so it is slightly squashed into the tin.
In a bowl beat the sugar and butter until creamy and fluffy with electric beaters.
Add the egg yolk, vanilla, lemon zest , strawberry essence and thyme beat for a further 1 minute.
Add the ricotta and beat until smooth.
Spoon the ricotta mix over the bread, pushing down with the back of a spoon.
Place in the fridge for 3 hours to set.
Cut into slices and top with a little additional lemon zest, thyme and strawberry halves.

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Ricotta Doughnuts with Orange Syrup

Posted on September 18, 2016 Posted in Doughnuts .

Ricotta Doughnuts with Orange Syrup

There are so many varying doughnut recipes that exist, with different methods and flavor combinations, to be honest the list is endless.

However after come recent doughnut making experimenting I made one doughnut in which I think is the most fluffy and soft doughnut I have ever eaten.

The secret? All I did was made a very simple and quick batter that was made predominately of ricotta cheese.

The cheese created the fluffy melt in your mouth texture that is easy to shape and crisps up like a perfect doughnut.

The zest in the batter provides a lovely citrus flavor without overpowering, while the syrup adds extra punch to the doughnuts flavors that delivers sweet luscious excellence.

Ingredients:

270g ricotta
2 eggs
20ml milk
50g sugar
1 + 1/4 orange’s zest
1 tsn lemon zest
50g flour
2 tbsn baking powder

Syrup:

60g sugar
40ml water
100ml orange juice
1 tbsn honey

Extra:

Vegetable oil to fry
Sugar to dust

Method:

Place the ricotta, eggs, milk, sugar and zests into a bowl and using a hand whisk beat until smooth.
Add in the flour and baking powder and beat until just combine.
Fill a saucepan with vegetable oil and place a small amount of batter into the oil on a high heat.
Once the batter starts to fry remove and turn down the temperature to medium.
Using 2 tablespoons scoop up the batter and shape into a ball, following with dropping into the oil.
Allow to fry for 2 minutes or until the doughnut is golden brown, turn the doughnut and allow to cook for a few more second and then transfer onto a plate lined with absorbent paper towel.
Repeat until all batter has gone.
Place the doughnuts into a bowl and sprinkle with the extra sugar, top with a plate and shake the bowl to allow for full sugar coverage.
Transfer onto a clean plate.
Make the syrup by placing all the ingredients into a saucepan on a high heat and stir until sugar is dissolved.
Turn heat to medium and stir until the mix resembles a syrup consistency, place into a clean jug.
Serve doughnuts with vanilla ice cream, drizzle doughnut with the syrup and enjoy.

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Ricotta Chocolate Hazelnut Cake recipe

Posted on July 24, 2016 Posted in Cakes .

Ricotta Chocolate Hazelnut Cake

Ricotta Chocolate Hazelnut Cake recipe

Just like many people I am a fan of Ferrero Rocher’s, but am also mindful that 1 is never enough and they aren’t exactly low in kj’s. So I decided to make a cake that duplicated the beautiful flavors of chocolate and hazelnuts in a low sat-fat, low LDL ‘bad’ cholesterol and packed with protein super cake.

Instead of butter I have used low fat ricotta as the base core ingredient for both the icing and the cake, cocoa powder instead of chocolate and hazelnuts instead of the large amount of Nutella that Fererro Rocher’s have.

This cake is lovely and moist, not too sweet but super moreish!

Ingredients:

Cake:

40ml water
½ tsn coffee granules
300g low fat ricotta
4 eggs
180g sugar
1 tsn vanilla essence
60g cocoa powder
235g hazelnut meal

Icing:

200g ricotta
1 tsn vanilla essence
60g butter
95g icing sugar
30g cocoa powder

Method:

Pre heat the oven to 150c degrees and line a 20cm cake tin with baking paper.
Boil the water and place in a small bowl with the coffee granules and stir until coffee is dissolved, leave aside.
Place the ricotta, egg yolks, sugar, vanilla and cocoa powder into a bowl and beat with electric beaters until smooth and silky.
Add the coffee and beat with the electric beaters until well combine and smooth.
Add the hazelnut meal and beat until combine.
In a separate bowl beat the egg whites until firm peaks form.
Add 1/3 of the egg whites into the mix and fold until combine. Repeat 2 more times until the mix is just combine.
Spoon the mix into the cake tin and smooth top with the back of a spoon.
Bake in the oven for 70 minutes or until a skewer inserted in the middle comes out clean.
Leave aside to cool in the tin.
Meanwhile make the icing by placing the ricotta, vanilla, butter, icing sugar and cocoa powder into a bowl and beat with electric beaters until smooth and silky in texture.
Remove the cake from the tin once cooled and cut in half horizontally.
Place the base cake layer down and top with half the icing.
Top with the 2nd cake layer and top with the remaining icing.
Sprinkle with a little extra chopped hazelnuts and cocoa powder and enjoy!

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Black Forest Ricotta Cheesecake

Posted on June 20, 2016 Posted in Cakes .

Black Forest Ricotta Cheesecake

Black Forest Ricotta Cheesecake recipe

For a while I have been wanting to make a cheesecake with low fat ricotta instead of the rich and weighty creamcheese cheesecakes traditionally have. I wanted to make this cheesecake ‘melt in your mouth’, which I felt the ricotta could deliver on.

My flavor inspiration for this cake came from originally thinking of making a dark chocolate cheesecake and then adding in some cherries (berries and cheesecake go together like magic).

This though was still a little boring, where I needed a twist, therefore I decided to add the extra elements required to turn this into a ricotta cheesecake black forest cake.

The cherries, chocolate, kirsch and cream would enhance the flavor profiles in the cake and add depth to the creamy ricotta.

I opted to water bath cook the cake to make the ricotta smooth but sturdy and added layers of the cherries in varying forms to allow for cherry hits throughout.

After eating this cake I doubt I would ever make a normal black forest cake other this recipe again!

Ingredients:

200g chocolate ripple biscuit
40g cocoa powder
80g butter
670g jar of Morello cherries (you need 450g of the cherries and 100ml of juice)
5g flour
70g kirsch
400g ricotta
100g sour cream
90g sugar, plus 1 tbsn extra
3 eggs
1 tsn cherry essence
230g dark chocolate
230g cream, plus 20ml extra
1 tbsn icing sugar

Method:

Pre-heat the oven to 170c degrees and line a 25cm spring form cake tin with baking paper.
Place the biscuits into a food processor and blitz until they resemble breadcrumbs.
Add the cocoa and melted butter, stir until well combined and place in the fridge to set.
Place 200g cherries in the food processor with flour and blitz.
Spread the cherry mix over the biscuit base and place in the freezer.
Meanwhile, using electric beaters whisk the ricotta in a bowl until smooth.
Place 200g chocolate in a bowl and microwave on medium in 30 second blasts. Stir between each burst until melted and silky smooth. Leave aside for 5 minutes to cool.
Add the sour cream and sugar to the ricotta mix and whisk until well combined.
Add 2 eggs and 1 egg yolk and whisk until well combined.
Add the cherry essence as well as the cooled chocolate and whisk until well combined.
Pour the mix into the cake tin on top of the cherry mix and flatter with the back of a spoon.
Place 125g of the cherries on top of the ricotta mix to cover the top of the cake.
Wrap 2 layers of aluminum foil over the bottom and sides of the tin.
Place the cake tin into a large roasting pan and fill the sides with water until half way up the cake tin.
Place the cake in the oven for 90 minutes or until a skewer inserted in the middle comes out clean.
Allow the cake to cool then release the tin and place the cake in the fridge for 2 hours to fully set.
Whip 230ml cream, 20ml kirsch and 1 tbsn of icing sugar with electric beaters until peaks form.
Spread the cream over the cake and top with the remaining 125g more of the cherries.
Place 100ml of the cherry juice into a saucepan with 1 tbsn of extra sugar and on a medium heat allow to reduce to ¼ of the volume. Allow to cool.
Pour the reduction over the cake.
Place the remaining 30g of chocolate into a saucepan with 20ml of cream. Stir on a medium heat until the mix is smooth and silky. Allow to cool.
Pour over the cake.

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Sweet Tooth Experiments

Tag Archives: ricotta

Summer Ricotta Turnover

Ricotta Ice-Cream with Burnt Salted Caramel

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Torta Di Ricotta

Mocha Layered Date Mousse Cake

Ricotta Strawberry Lemon and Thyme Bread Slice

Ricotta Doughnuts with Orange Syrup

Ricotta Chocolate Hazelnut Cake recipe

Black Forest Ricotta Cheesecake

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