Cherry and ricotta dessert (Postres de ricotta y cerezas)

I love cherries too much and even here in winter I make desserts with cherries (or cakes, or strudell) the thing is that although they do not believe in this dessert I work with frozen cherries (it can be made with frozen cherries or of jar) what I made? First, thaw them a little at natural temperature and wash a littel.
Then when they were ready in the desserts I glazed them with a little jam. I love them!

Source :
receta de Gloria Frugone Revista Ya

Ingredients

400 grams of cherries canned or frozen
1 cups heavy cream
1 cup greek yogurt
300 grams of ricotta (or cream cheese)
4 eggs
3/4 cup of icing sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon orange zest

mint leaaves to garnish

Method

In a bowl, mix the ricotta with icing sugar until is creamy. Gradually add the greek yogurt , heavy cream , orange zest, cinnamon and vanilla and finally the eggs adding them one by one.

Fill the bottom of each rameki with cherries. Then pour over the batter.

Bake the ramekins in a bain-marie in a prehaeated oven to 360°F (180°c) about 25minutes or until the look set.

Remove from the oven let cool and serve.

You can add some cherries and some mint leaves

print recipe here

Spring is almost here... (peach tree)

First apricot blossom

love cherries

En español

postre de cerezas negras

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is only time.A post needs more time. Many of you know that I care my mom who is sick. Sometimes I debate between grief and fatigue, forgive me the personal stuff. But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago (I hope it was a season in the northern hemisphere to publish it) really inspired me by a friend who has a beautiful blog and almost everything has to do with fruit. I dedicate it to her and to all of you. Irene Bombarda , thank you for making life more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from : My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150 grams greek yogurt 1 cup heavy cream (240 ml) 3 tablespoo...

recipe

Search This Blog