Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup)
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Total Time
1 hr 30 mins
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Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the whipped ricotta:
- 100-125 g ricotta cheese 1/4 lb, well drained
- 2-3 powdered sugar or to taste, heaping tablespoon
- 2-3 Tbs mascarpone or Greek yogurt
For the candied peaches:
- 250 water 1 cup
- 200 sugar 1 cup
- 1 peach peeled and cut into wedges, or 2 peaches
Toppings (optional):
- almond chopped, or walnuts
- pine nuts
Instructions
- Make the whipped ricotta: Whisk the ricotta and sugar together in the bowl until soft and creamy. Add the mascarpone or Greek yogurt and whisk again briefly, just until smooth. Place the fridge for a good hour to set, or until you're ready to serve.
- Make the candied peaches: Simmer the water and sugar together in a saucepan until the sugar has completely melted and the liquid has formed a syrup. Add the peach wedges and lower the heat to a minimum. Let the peaches steep for 5 minutes or so, then turn off the heat entirely. Let the peaches come to room temperature.
- Assemble and serve: When you are ready to serve, place a few good dollops of the whipped ricotta in each serving bowl. Place some peach wedges on top, along with a spoonful of their syrup if you like. To serve, sprinkle with some chopped almonds or walnuts, or some pine nuts.
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