TORTA RICOTTA WITH SALSA AL LIMONE

TORTA RICOTTA WITH SALSA AL LIMONE image

Yield 6 to 8 servings

Number Of Ingredients 11

Torta: 2 large eggs, room temperature
4 tablespoons butter, room temp
2/3 cup sugar
1+1/4 cups ricotta
3/4 cups finely ground (almond meal)
juice and zest of one lemon
Salsa al Limone:
6 tablespoons unsalted butter
1/2 cup sugar
Juice (1/2 cup) and zest of 3 lemons
1 teaspoon cornstarch

Steps:

Torta: 1. preheat oven to 350 degrees. Place circle of parchment in bottom of 8inch pan with removable bottom and grease sides of pan. 2. Separate eggs, beat whites until form soft shiny peaks. 3. mix butter with sugar and ricotta with a spatula or paddle attach until fluffy. Add yolks, almonds, juice. Beat 1 minute. 4. fold in whites. bake for 45 minuts until crust is golden. Cool. Salsa al limone: In a small pan over low heat combine butter, sugar and juice. Cook until melted. 2. Dilute cornstarch with 1 tbsp water. Combine til smooth. Pour into mixture whisking. Bring to a boil and simmer a couple of minutes. Keep warm until serve with torta.