Tag Archives: ricotta cream

Figs baked in ricotta cream

¬†If you follow me on Instagram, then you know it was +40C a couple of days ago in Dubai. Add 80% the humidity and it feels like +60C. Now you can imagine, that when I went out to meet up with a friend I felt like I’d been in a steamer room. Generally over the half of summer lasts in this way; don’t know what has happened this year but I remember only few humid days.. What was I talking about? Ahhh, I got fresh figs! I remember the very fist time when I have tried them. ūüėÄ Figs aren’t often sold here, especially for affordable price, so I prefer to consume them as is or in a simple salad: figs-prosciutto-nuts-arugula. But you know what? I¬†wanted a pie or tart. It’s a normal thing for me, I¬†always have a craving for pies! ūüėÄ Desire and¬†lack of butter did the job: you can see my sweet creation!
Figs baked in RicottaCream

¬†Sweet figs baked in a smooth and¬†delicate¬†ricotta cream, topped with chopped¬†pistachios&almonds and drizzled with honey! That’s what we have here.FigsRicottaCream

Figs baked in ricotta cream

  • Servings: 2
  • Difficulty: easy
  • Print
*I used dry-fried nuts.
Ingredients
2 large figs
1 tbsp cognac (or brandy/rum)
1 tsp lemon juice
6 quail eggs
2 tbsp white sugar
1 tsp vanilla extract
250g ricotta
1 tbsp chopped pistachios*
1 tbsp chopped almonds*
1 tbsp natural runny honey
Method
  • Make a ‘x’ cut in each fig or cut into fourths. Drizzle with cognac and lemon juice. Leave to marinate for 10-15 minutes.
  • In a bowl, beat eggs with sugar and vanilla. Mix in ricotta.
  • Divide the ricotta cream between two baking dishes, or pour into one. Arrange figs on top.¬†Sprinkle¬†with nuts.
  • Bake in preheated¬†200C oven for 15 minutes. Drizzle with honey. Serve warm.
Enjoy!

Pear&Blackberry Tart

¬†Last weekend I wanted to make a cake, I was dreaming about a huge layered cake with¬†delicious¬†and sweet cream, topped with chocolate or¬†strawberries, or blackberries.. At the end of the day I¬†realized¬†that I can’t decide which one to make and I don’t have all¬†required¬†ingredients. ūüėÄ But I have¬†always¬†been a person that needs¬†something¬†sweet after dinner. I wanted a¬†dessert¬†to satisfy my sweet tooth, and better with cream! So I’ve come up with this beautiful and absolutely¬†delicious¬†‘pear and blackberry tart’. Honestly speaking, I haven’t made this recipe a dozen or even a couple of times, it was perfect from the first attempt! Nutty¬†shortbread¬†base, tender whipped ricotta cream, pear slices and blackberries – all those things merged together into¬†divine¬†combination. I believe that you would find this dessert to be as¬†delicious¬†as it looks! You just need to go to the kitchen, cook it and enjoy! ūüôā¬†I will make it¬†again for sure!

Pear&Blackberry Tart

Pear and Blackberry Tart

  • Servings: 4-6
  • Difficulty: moderate
  • Print
You can use any favourite fruits and berries, like strawberry&blueberry, raspberry&nectarines.
Ingredients
Short pastry (base)
1 large egg, at room temperature
100g plain flour
75g butter, cubed and softened
35g fine sugar
30g ground almonds
Topping
100ml whipping cream (30-35%), cold
1+1 Tbsp icing sugar
1 tsp cognac or brandy, optional
100-120g ricotta
1 tsp vanilla extract
1 tsp lemon zest
1 large pear, sliced
1 Tbsp lemon juice
8-10 blackberries
2-3 strawberries, sliced, optional
1 Tbsp white chocolate chips
  1. Whisk the egg and set aside a half (a bit less then half) for a glaze.
  2. To make the dough, in a large mixing bowl or food processor, mix flour, butter, sugar, half the egg and almonds until combined. Tip dough out onto a floured surface and bring together with hands.  Make a flat disk, cover with plastic wrap and chill for 30-40 minutes in a fridge.
  3. On a lightly floured table roll the dough into 21-22cm circle. Brush with remaining egg. Transfer to a paper-lined baking dish.
  4. Bake in preheated 180C oven for 25 minutes or until golden. Allow to cool completely.
  5. Meanwhile, in a bowl beat cream with 1 Tbsp icing sugar and cognac, if using, until soft peak begin to form. In another bowl, combine ricotta, vanilla, lemon zest and sugar. Add ricotta mixture into whipped cream and whip until smooth for a 1-2 minutes.
  6. Spread cream on the base. Sprinkle pear slices with lemon juice. Arrange pear slices, blackberries and strawberries, if using, on the cream, and sprinkle over chocolate chips. Dust with extra icing sugar, if desired. Enjoy!

PBB tar-2