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Ingredients
Fruity Ricotta Cream
- Ingredients
- 1 tsp grated Lemon peel
- 1 tsp grated Orange peel
- 1 Tbsp lemon juice
- 500 grams Ricotta cheese
- 4 sheets white gelatin
- 2 egg yolks
- 2 Tbsps powdered sugar
- 2 Tbsps liquid honey
- For Orange Sauce
- 2 fresh Oranges
- 60 grams powdered sugar
- 1 Tbsp lemon juice
- ¼ Cinnamon stick
- 1 tsp honey
- Orange zest
- In Addition
- Strawberries
- 4 Heart shapes
Soak gelatine in cold water.
Beat egg yolks with powdered sugar until creamy. Combine ricotta, orange and lemon peel, lemon juice and 2 tablespoons of honey. Mix well. Dissolve softened gelatine in a small saucepan on low heat and stir into ricotta cream. Place ricotta into heart-shaped ramekins and refrigerate for about 3 hours.
Prepare orange sauce. Cut off orange peel thinly and cut into fine strips. Squeeze juice from both oranges and strain through a sieve. Melt powdered sugar on medium heat, stirring, until light caramel color. Add orange juice and 1 tablespoon of lemon juice and simmer until caramel has dissolved. Add cinnamon, orange peel and 1 teaspoon of honey. Bring to a boil, remove from heat and let cool.
Dip ramekins into hot water for a few seconds and invert onto dessert plates. Drizzle with orange sauce and garnish with orange zest and strawberries. Serve.