in Dessert Recipes

Ricotta cream with pears, iced

updated

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Ingredients for 4 servings:

  • 250 g ricotta
  • 2 cl liqueur (Frangelico – Italian hazelnut liqueur)
  • 4 tbsp, levelled sugar
  • 1 vanilla pod(s)
  • some orange peel, untreated, grated
  • some milk
  • 1 egg yolk
  • n. B. ladyfingers
  • e.g. pear(s) from the jar or can

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

with Frangelico (hazelnut liqueur)

Blend all ingredients except the pears and sponge fingers into a smooth cream. First, spread some cream on the bottom of a dish, then place the sponge fingers on top, then spread a layer of pears (preferably from a jar/can) and the remaining cream on top. Let it sit in the refrigerator for about 2 hours, then freeze for another hour if desired. A fresh dessert for summer!

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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.

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