Ricotta and White Chocolate Pie

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Ricotta and White Chocolate Pie
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 8 h. 40 min.
Ready in
Calories:
516
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie516 kcal(25 %)
Protein13.61 g(14 %)
Fat35.51 g(31 %)
Carbohydrates34.62 g(23 %)
Sugar added5.03 g(20 %)
Roughage0.07 g(0 %)
Vitamin A137 mg(17,125 %)
Vitamin D0.62 μg(3 %)
Vitamin E1.56 mg(13 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.24 mg(10 %)
Vitamin B₆0.04 mg(3 %)
Folate17.29 μg(6 %)
Pantothenic acid0.29 mg(5 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C0.12 mg(0 %)
Potassium136.16 mg(3 %)
Calcium227.33 mg(23 %)
Magnesium11.42 mg(4 %)
Iron0.3 mg(2 %)
Iodine14.12 μg(7 %)
Zinc0.81 mg(10 %)
Saturated fatty acids21.01 g
Cholesterol104.92 mg

Ingredients

for
10
Ingredients
5 ounces Cookie (digestive)
1 ¾ ounces Amaretti biscuits
4 tablespoons butter (melted)
4 sheets gelatin (6g)
7 ounces white chocolate (chopped)
6 tablespoons milk
2 cups Ricotta cheese
1.333 cups Crème fraiche
¼ cup caster sugar
2 eggs (separated)
3 tablespoons coarsely grated white chocolate
1 tablespoon toasted slivered almonds
How healthy are the main ingredients?
Ricotta cheeseegg

Preparation steps

1.
Put both the biscuits into a food processor and using the pulse button, process until they are in coarse crumbs. Put into a bowl. Add the butter and stir well. Press the mixture into the base of a 20cm round loose-bottomed cake tin.
2.
Soak the gelatine in a bowl of cold water for 5 minutes. Put the chocolate and milk into a bowl over a pan of hot, but not boiling water. Heat gently until melted and then stir together. Remove the gelatine from the bowl and squeeze out any excess water. Add to the chocolate and stir until dissolved.
3.
Beat together the ricotta, creme fraiche, sugar and egg yolks. In a separate bowl whisk the egg whites to soft peaks. Stir the ricotta and chocolate mixtures together and then fold in the egg whites. Pour into the cake tin. Chill for 8 hours.
4.
Run a knife around the edge of the tin and carefully remove the tart. Scatter over the grated chocolate and the toasted flaked almonds.