FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
STRAWBERRY RICOTTA BRUSCHETTA
Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. -Laura Stricklin, Jackson, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Meanwhile, in a small bowl, combine the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.
Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
BAKED RICOTTA, HONEY & STRAWBERRIES
Make and share this Baked Ricotta, Honey & Strawberries recipe from Food.com.
Provided by Crocheting Mama
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 548.1, Fat 20.6, SaturatedFat 12.1, Cholesterol 209.3, Sodium 146.7, Carbohydrate 75.5, Fiber 2, Sugar 68.3, Protein 19.3
BALSAMIC STRAWBERRIES WITH RICOTTA CREAM
Steps:
- Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
- In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
- In a medium bowl, toss the berries with the basil and the balsamic syrup.
- Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
- Excellent source of: Vitamin C, Manganese
- Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
HONEY NUT RICOTTA WITH STRAWBERRIES
Round off your meal with this simple dessert - serve on a large plate and ask everyone to help themselves
Provided by Good Food team
Categories Dessert, Lunch, Supper
Time 2m
Number Of Ingredients 4
Steps:
- Tip the ricotta out onto a large serving plate and drizzle with honey. Sprinkle the almonds over and spread strawberries around the plate, for people to help themselves.
Nutrition Facts : Calories 159 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.15 milligram of sodium
STRAWBERRY RICOTTA HOTCAKES
Make and share this Strawberry Ricotta Hotcakes recipe from Food.com.
Provided by MarraMamba
Categories Breakfast
Time 25m
Yield 6 4 inch hotcakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bow, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being, being careful not to overmix. Cook according to the hotcake technique below.
- Hotcake Technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Using a scant 1/4 cup of batter for each hotcake (unless otherwise instructed), pour the batter onto the hot griddle.
- Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one minute or until cooked through.
- Serving Suggestion: Dust with powdered sugar, garnish with sliced strawberries, and serve with Pistachio Praline Butter.
Nutrition Facts : Calories 324.4, Fat 15.9, SaturatedFat 9.5, Cholesterol 91.5, Sodium 461.6, Carbohydrate 35.6, Fiber 1.4, Sugar 7.8, Protein 10
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