Ricotta Sweets by Valerio Centofanti

Menu for a summer dinner: recipes signed JRE
Among the excellent restaurants led by the Jeunes Restaurateurs d'Europe we chose the dishes (from starter to dessert) that belong to each area (and to a culinary tradition) of the Italian peninsula. Among the recipes of famous chefs: Valerio Centofanti signed a dessert of the restaurant "L'Angolo d'Abruzzo" in Carsoli (AQ). Among the dessert with ricotta: "Flower of Ricotta and sour black cherry” Ingredients for 4 People:
  • 500 g ricotta
  • 1 vanilla pod
  • 1 Lemon
  • 150 g Egg white
  • 1 pinch of salt
  • 500 g Cream
  • 75 g Icing sugar
  • Sour sauce
  • 100 g cherries in syrup (to blend and thicken at 80 ° C)
  • Almond biscuit
  • 100 g Butter
  • 100 g almonds, toasted and minced
  • 100 g flour
  • 30 g sugar
  • 2 Egg yolks
  • Licorice powder
Preparation of the ricotta: Sieve the ricotta into a bowl; blend only half of the vanilla and lemon. Whip the egg whites with sugar and a pinch of salt. Whip the cream with icing sugar and incorporate all starting from the ricotta with the egg whites and lastly the cream. Wrap everything in a clean cloth and put all to drain in the refrigerator for about 2 hours. The preparation of the biscuit: flour, butter, cream, sugar, almonds and egg yolks. Mix well and let rest in refrigerator. Bake for 15 minutes at 180 °C. Presentation: Lay on the plate a ball of ricotta with a little of sour sauce, almond pastry crumbled and bit of licorice powder.


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