Ricotta pudding with meringue and strawberries: a sweet and delicate easy to spoon, recipe proof beginners elegant and refined. On the other hand, the strawberries and cheese pairing is always a winner. If you love desserts with strawberries, parfaits from the tarts, through cakes and plum cakes, take a look at special RECIPES WITH STRAWBERRIES, but also to my CAKES WITH CHEESE, starting from SICILIAN CANNOLI.
I then combined these two amazing ingredients and the result is a ricotta pudding (Sicilian-inspired) with Strawberry Compote: serve it on disks of meringue (I always have in the House because recycling so most advanced of egg whites), but you can also use round Spain loaf discs or Digestive biscuits type i. The ricotta pudding with meringue and strawberries is easy to do and, If you fancy a sweet a little’ different from the usual pie or tart, could be a nice solution. If you want to try a sweet easy with strawberries, I refer you to VIDEO RECIPE STEP BY STEP the baked tart with strawberry jam and cream, or to TART FRESH STRAWBERRIES AND CREAM PASTRY, simple and delicious.
Obviously, Once finished the strawberries (or if you don't like) You can use the same way apricots, peaches and cherries: the important thing is that you use a fruit with some acidity, in order to create a contrast with the mild ricotta pudding. And now I wish you good day.
BUDINI OF COTTAGE CHEESE WITH STRAWBERRIES AND MeringuesPrint This
- FOR PUDDING COTTAGE CHEESE:
- 180 grams of ricotta cheese or cheese
- 80 ml of cream
- 4 grams of gelatin (or one gram of agar agar)
- 50 grams caster sugar
- a vanilla Bourbon
- one tablespoon of your favorite liqueur or brandy
- grated rind of one lemon organic
- AND STILL
- 4 meringue disks or 4 type digestive biscuits or 4 discs of sponge cake
- 200 grams of fresh strawberries
- the juice of half a lemon
- 50 grams caster sugar
- fresh strawberries for garnish, to taste
- Fresh Mint for garnish, to taste
For the ricotta pudding: put the gelatine in cold water for 15 minutes. Put the ricotta, the cream, sugar, vanilla, grappa and lemon zest in a large bowl. Place the bowl in a pot filled with water so that the water doesn't touch the bottom of the bowl and cook in a double boiler ricotta, stirring frequently, to obtain a cream (There can also be lumps, the important thing is that the ingredients you can blend and ricotta lose the solid form. Add the isinglass well squeezed and mix thoroughly until complete dissolution. Whip the cream with the Blender until smooth and homogeneous. Pour the cream cheese into molds of your choice and allow to cool, then refrigerate for at least 6 hours, so that the puddings will harden and anyway until ready to serve.
If you use agar agar, dissolve in a little cold cream and then merge it with the other ingredients, then bake in a water bath and proceed as per previous instructions.
For the Strawberry Compote, put into a pan fresh strawberries, well washed and cut into pieces. Add the sugar and lemon juice and cook over low heat for a few minutes: you will get a sauce a little’ syrupy, but the strawberries will be boiled enough.
Composition of the ricotta pudding with meringue and strawberries: unmold pudding passing flush with the blade of a knife between the pudding and the mold. Put on the bottom of each dish (I suggest you use the pouches) some’ of Strawberry Compote, place a disc of meringue or sponge cake (or a cookie) and over the meringue the ricotta pudding. Garnish with ricotta pudding with fresh strawberries and a little’ Mint and serve immediately. Bon appétit!