Desserts made with ricotta are the right whey to go

When I visited Sicily, just a few years in the past, sitting having espresso exterior a café I noticed a small van pull up and ship tubs of recent ricotta to the proprietor. The van trundled additional down the road and stopped at different companies after which at properties delivering various sized tubs of ricotta. I had identified that the delicate white cheese is a staple a part of the native weight loss program, nevertheless it was fascinating to see that it was of such significance it had its personal supply van.

It is comprehensible why the Sicilians find it irresistible a lot; ricotta, an Italian whey cheese, is a kind of components that works properly in savoury in addition to candy cooking. It will be stirred by way of a pasta sauce or seasoned, baked and served with olive oil and recent bread.

Another lingering reminiscence of Sicily is the scrumptious ricotta-stuffed cannoli which are served in virtually each bakery. You say cannolo for one or cannoli for a couple of.

For the cannolo recipe right here you will want cannoli moulds and a deep fats fryer or massive saucepan and a thermometer. When utilizing any scorching
oil, it’s advisable to take nice care and to make use of tongs with heatproof handles to take away every cannolo from the effervescent oil. The cannoli moulds are steel tubes which you wrap the delicate dough round, the mould is dropped into the saucepan with the dough connected. You then gently shake the cannolo off as soon as the mould is cool sufficient to deal with.

These are fiddly to make and take a little bit of time, however the outcomes are very tasty and for me carry again beautiful recollections of that scorching summer season vacation by the azure sea.

Chocolate ricotta cheesecake

recipe by:Michelle Darmody

This creamy dessert is indulgent and scrumptious and deceptively simple

Chocolate ricotta cheesecake

Preparation Time

2 hours 0 minutes

Total Time

2 hours 0 minutes


  • For the bottom:

  • 155g ginger biscuits, finely crushed

  • 65g butter, melted

  • For the topping:

  • 160g darkish chocolate, damaged into small even-sized items

  • 100mls cream, whipped to delicate peaks

  • 2 tsp cocoa powder, sieved

  • 220g agency ricotta

  • 80g golden caster sugar


  1. Line an 8-inch spherical spring-form tin with parchment.

  2. Stir the melted butter and crushed biscuits collectively till they’re utterly mixed. Scoop into the ready tin and press the combination firmly into. the bottom. Place into the fridge till it’s chilly and agency.

  3. To make the topping: soften the chocolate in a heatproof bowl over a saucepan of simmering water. Set apart as soon as melted — permit to chill to simply above room temperature, it ought to nonetheless be runny however not scorching.

  4. Fold the cocoa powder into the whipped cream after which whisk the ricotta and sugar. collectively Fold the cream and cocoa into the ricotta.

  5. Gently stir the chocolate into the combination and scoop it onto the cooled base. Spread the combination and flatten with a knife dipped into heat water. To agency it up properly, place it into the freezer for about an hour and a half.


recipe by:Michelle Darmody

Crisp pastry housing gentle and fluffy ricotta – these are absolute heaven


Preparation Time

50 minutes

Total Time

1 hours 5 minutes


  • For the cannoli:

  • 150g plain flour

  • ¼ tsp bread soda, sieved

  • ¼ tsp cinnamon, sieved

  • a pinch of sea salt, sieved

  • 12g golden caster sugar

  • 30g chilly butter, cubed

  • 1 egg, separated

  • 50mls marsala, candy wine

  • clear oil for frying

  • For the filling:

  • 300g agency ricotta

  • ½ tbs honey

  • a handful of shelled and chopped pistachios

  • chocolate — optionally available


  1. Mix the flour, bread soda, cinnamon, salt and sugar. Rub the butter into the flour combination till it appears like very wonderful breadcrumbs. Add the egg yolk and marsala and produce the dough collectively. Knead for a few minute till clean then place it into the fridge to agency up. I normally wrap it in baking parchment.

  2. Roll the dough as skinny as you’ll be able to and reduce into circles of about 5 inches in diameter. They might want to go round your cannoli moulds with room to hitch the ends collectively. There ought to be about an inch of overlap. Brush the overlapping items with the egg white after which together with your fingers press them collectively so that they the dough makes neat tubes across the mould.

  3. Heat your oil in a deep fats fryer or a saucepan to 180 levels. Fry the cannoli nonetheless connected to their moulds. The pastry ought to flip golden and blister. Very gently take away them from the oil with tongs and permit to chill so you’ll be able to slide them off the mould. Allow the hole cannoli tubes to chill on sheets of brown paper or kitchen paper.

  4. Whisk the ricotta with the honey and pipe your chilly shells with the filling. Dip every finish into chopped pistachios or you’ll be able to dip the shells in melted chocolate if you want.

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