Best Ricotta And Candied Fruit Puddings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICE PUDDING WITH RICOTTA AND FRESH FRUIT



Rice Pudding With Ricotta and Fresh Fruit image

This recipe is from Chef Francis Lopez the Chef instructor from the Culinary Institute of America, in Hyde Park New York. This is his family recipe.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup converted rice
3 cups water
1 cup raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup sugar
1 tablespoon fresh lemon juice
3/4 cup part-skim ricotta cheese, pureed
2 teaspoons vanilla extract
3 cups sliced fresh fruit

Steps:

  • In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
  • Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
  • Burt Wolf * Eating Well.

Nutrition Facts : Calories 209.7, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.2, Sodium 33.4, Carbohydrate 43, Fiber 1.2, Sugar 19.4, Protein 5.1

RICOTTA AND CANDIED FRUIT SEMIFREDDO



Ricotta and Candied Fruit Semifreddo image

Semifreddo is a semifrozen custard dessert. A cassata is a Sicilian sponge cake filled with ricotta cheese and candied fruits. This recipe combines the characteristics of a semifreddo and a cassata for a super-refreshing dessert that is both cold and tart.

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 pound fresh ricotta, squeezed in cheesecloth if watery
1 1/4 cups heavy cream
5 tablespoons confectioners' sugar, sifted
1/4 cup blanched almonds, lightly toasted and coarsely chopped
1/4 cup pistachios, coarsely chopped
1 lemon, zest julienned
1 orange, zest julienned
1/4 cup coarsely chopped semisweet chocolate
1 1/2 cups strawberries, rinsed and patted dry

Steps:

  • Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
  • Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
  • Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate.
  • Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't "bleed out" and color the dish.

RICOTTA AND CANDIED FRUIT PUDDINGS



Ricotta and Candied Fruit Puddings image

This recipe was adapted from Richard Sax's ricotta Bavarian, in his book _Classic Home Desserts_. The pudding's flavor is similar to cannoli filling, but it has the lightness of Bavarian cream. It's important to use fine-quality candied fruit.*

Yield Makes 6 servings

Number Of Ingredients 15

1 1/4 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons whole milk
1 whole large egg
1 large egg yolk
3 tablespoons sugar
1 cup whole-milk ricotta
1/3 cup chopped mixed fine-quality candied fruit (preferably orange peel, pineapple, and citron)
1 oz grated fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon finely grated fresh lemon zest
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon vanilla
Pinch of cinnamon
1/2 cup chilled heavy cream
Garnish: chocolate dust and chopped candied fruit
Special equipment: 6 (5- to 6-oz) ramekins or metal molds

Steps:

  • Sprinkle gelatin over milk in a small saucepan and let soften.
  • Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes. (Mixture should mound when dropped from beaters.) Remove bowl from heat.
  • Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture.
  • Blend ricotta in a food processor just until smooth. Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl. Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly.
  • Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly. Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours.
  • Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds. Invert a plate over each ramekin, then invert pudding onto plate.

Related Topics