RASPBERRY-RICOTTA CAKE
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
- Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
WHIPPED RICOTTA DESSERT
Sweetened ricotta with a hint of lemon is whipped into a fluffy cream, piped over crushed amaretti cookies, and topped with fresh blackberries and raspberries.
Provided by Buckwheat Queen
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.
- Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.
- Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.2 g, Cholesterol 79.3 mg, Fat 25.9 g, Fiber 1.4 g, Protein 9.1 g, SaturatedFat 13.2 g, Sodium 94.9 mg, Sugar 55 g
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.
FRESH BERRIES WITH RICOTTA CREAM
Provided by Jesus Gonzalez
Categories Blender Food Processor Berry Cheese Dairy Fruit Herb Dessert No-Cook Spring Summer Healthy Self Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.
RASPBERRY-RICOTTA ICE CREAM
This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.
RASPBERRY RICOTTA CREME DESSERT
I just had a 'hankerin' for something fruity and creamy, so this is what I came up with. It was delicious!
Provided by Terrie Hoelscher @Blessed1
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- Mix jello and boiling water in a glass bowl; stir well until all jello is dissolved. Add the ice water, and stir well, to cool it down more quickly. Let cool to room temp., stirring to speed the cooling process. It does not need to congeal, just let it cool off so the ricotta doesn't melt when you mix it in.
- Spoon the room-temp ricotta cheese into the slightly-cooled jello mixture. Use a whisk, and stir well, breaking up and smoothing the ricotta.
- Gently stir in 1-cup (or more, to your liking) of frozen, mixed berries (comes in a bag of mixed strawberries, raspberries and blackberries).
- Gently fold in the 8-oz. tub of cool whip. Stir well, incorporating all the jello/ricotta mixture into the cool whip.
- Pour into individual serving bowls, or pour into a small jello mold and chill for several hours.
- Garnish with berries. *Can substitute orange sugar free jello and a small can - DRAINED! - of mandarin oranges or small can of drained pineapple tidbits. Use the drained, chilled juice from the oranges or pineapple as a substitute for the 1/2 cup of ice water, above, if you desire.
More about "raspberry ricotta creme dessert recipes"
RICOTTA MOUSSE WITH FRESH RASPBERRIES
From platingsandpairings.com
5/5 (8)Total Time 15 minsCategory DessertCalories 242 per serving
- In a separate bowl, using an electric mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks.
- Fold in cream into the ricotta mixture in 3 stages. Spoon the mousse into serving bowls and refrigerate for at least 1 hour.
RASPBERRY-RICOTTA CAKE RECIPE | BON …
From bonappetit.com
3.8/5 Estimated Reading Time 6 minsServings 8
- Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
RASPBERRY DESSERT RECIPES
From allrecipes.com
RASPBERRY RICOTTA CAKE WITH ALMONDS
From fromachefskitchen.com
RASPBERRY RICOTTA CAKE - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 1 hr
- Heat oven to 350°. Coat a springform pan with cooking spray, line it with parchment, then spray it once more. In a small bowl, whisk together the flour, salt, and baking powder.
- In the bowl of a stand mixer fit with a paddle attachment and set at medium-high speed, cream together the butter and sugar until pale yellow and fluffy, about 3 minutes. Add the eggs one at a time, blending them completely between each addition. Add the ricotta, vanilla, and zest and blend well. Reduce the mixer’s speed to low and add the flour mixture one-third at a time, fully blending between additions.
- Use a silicon spatula to fold in 1 cup of the raspberries. Pour the batter in the prepare pan, spreading it evenly. Gently press the remaining ⅓ cup raspberries into the top of the cake.
- Bake the cake until golden around the sides and set in the center (a toothpick should come out clean when you poke it into the cake), about 40 minutes. Let the cake cool in the pan at least 10 minutes before removing. Let cool completely before serving.
RICOTTA CHEESECAKE WITH FRESH RASPBERRIES - ONCE UPON A CHEF
From onceuponachef.com
PERFECT ITALIANO NZ | BAKED RICOTTA AND RASPBERRY DESSERTS
From perfectitaliano.com
NO-BAKE RICOTTA CHEESECAKE WITH RASPBERRIES - WHERE IS MY SPOON
From whereismyspoon.co
30+ DELICIOUS RICOTTA DESSERT RECIPES - THE THREE SNACKATEERS
From threesnackateers.com
EASY DESSERT CREPES (+ CREPE FILLING IDEAS) | GOOD LIFE EATS
From goodlifeeats.com
RICOTTA RASPBERRY CAKE WITH LEMON CURD GLAZE - WHISK IT REAL GUD
From whiskitrealgud.com
RASPBERRY ALMOND RICOTTA PARFAITS - NIBBLE AND DINE
From nibbleanddine.com
RASPBERRY RICOTTA FOOL - WOMAN'S DAY
From womansday.com
You'll also love