Delicious delicacies with delicate Italian cheese will leave no one indifferent. Prepare the best ricotta desserts for your party or every day and set up a gourmet pastry shop right at home.
Raspberry parfait with ricotta
Ingredients:
- 250 g ricotta;
- 300 ml of 30% cream;
- 2 chicken egg whites;
- 350 g frozen raspberries;
- 200 g of icing sugar;
- 100 g of chopped nougat and nuts;
- mint leaves and fresh berries for decoration.
Remove the raspberries from the freezer 30-40 minutes before cooking. Whisk the egg whites vigorously in a bowl of blender or mixer, gradually adding in the powdered sugar. Add the melted berries and mix everything well into a homogeneous mass.
Put the ricotta in another container, pour in the cream and mash both products until a single mass is obtained. Stir in crushed nuts and nougat. Combine the raspberry and cheese mixtures together and transfer to a rectangular container. Place the parfait in the freezer for 6 hours. Dip the dish in warm water for a few seconds, place the frozen dessert on a platter and garnish with berries and mint leaves.
Tiramisu with ricotta
Ingredients:
- 600 g ricotta;
- 600 g of sugar;
- 6 chicken eggs;
- 200 g of Savoyardi cookies;
- 1 tsp ground or instant coffee;
- 100 ml of water;
- 100 ml of coffee or cream liqueur;
- 50 g of cocoa powder;
- a pinch of salt.
Separate the yolks from the whites and grind with sugar and ricotta. Whisk the egg whites separately with a pinch of salt to form a stiff froth. Mix both masses and turn into an airy cream using a mixer or whisk.
Prepare coffee with the specified amount of water and dry product in a brewer or turk. Cool the drink, dip the Savoyardi sticks in it, then dip it into the liquor and put it in transparent molds or bowls. Cover the biscuits with the cheese filler, repeat layers. Refrigerate dessert for 2-3 hours. Sprinkle the tiramisu with cocoa powder through a sieve before serving.
Chocolate cheesecake with ricotta
Ingredients:
- 350 g of chocolate ricotta;
- 200 g of 25% sour cream;
- 140 g of shortbread cookies;
- 100 g milk chocolate;
- 100 ml 33-35% cream;
- 90 g butter;
- 3 chicken eggs;
- 5 g vanilla sugar;
- a pinch of salt.
Break the cookies into pieces, grind them in a blender and sprinkle with vanilla sugar. Melt the butter in a water bath or microwave, pour in the crumb and mix thoroughly. Oil a round, detachable heat-resistant form, spread the resulting "dough" on the bottom and smooth. Bake the cake at 170oC for 10 minutes.
Melt chocolate in hot cream, pour into ricotta and stir with sour cream and a pinch of salt. Add eggs one at a time, quickly kneading the mass so that the proteins do not curl. Pour everything onto the prepared cookie base. Cook the cheesecake for 1.5 hours at 140oC with a drip tray of water to moisten the cake.
