in Dessert Recipes

Alberto's ricotta cream with currants

updated

Spread the love

Ingredients for 6 servings:

  • 1 cup ricotta
  • 50 g cream
  • 20 g sugar
  • 1 vanilla pod(s), only the stripped pulp
  • 150 g currants, red
  • Sugar, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

very easy and quick

Puree the currants with sugar. Reserve a few for decoration. Heat the cream, add the sugar and vanilla bean seeds, whisk vigorously, bring to a boil, and then let cool. Gradually add the cream to the ricotta, stirring constantly. Whisk until the ricotta becomes very thick. Fill glasses with the pureed currants and the ricotta cream. If desired, you can also top with stiffly whipped cream. Refrigerate for at least 4 hours.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Singapore Laksa

Alberto's Broccoli Curry Casserole