Ricotta Cream

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Ricotta Cream
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
366
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie366 cal.(17 %)
Protein16 g(16 %)
Fat20 g(17 %)
Carbohydrates29 g(19 %)
Sugar added18 g(72 %)
Roughage4.7 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.8 mg(15 %)
Vitamin K13.1 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate68 μg(23 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C27 mg(28 %)
Potassium414 mg(10 %)
Calcium332 mg(33 %)
Magnesium53 mg(18 %)
Iron2.4 mg(16 %)
Iodine29 μg(15 %)
Zinc0.9 mg(11 %)
Saturated fatty acids11.3 g
Uric acid20 mg
Cholesterol229 mg
Complete sugar28 g

Ingredients

for
4
Ingredients
Lemon peel (1 teaspoon zest)
Orange peel (1 teaspoon zest)
1 Tbsp lemon juice
500 grams Ricotta cheese
4 sheets gelatin
2 egg yolks
2 Tbsps powdered sugar
3 Tbsps liquid honey
400 grams Raspberries
2 Tbsps powdered sugar
1 Tbsp sherry
mint (for garnish)
4 Heart shapes
How healthy are the main ingredients?
Ricotta cheeseRaspberryhoneymint

Preparation steps

1.

Soak the gelatin in cold water.

2.

Mix the yolks with powdered sugar until creamy. Add ricotta, orange and lemon zest, lemon juice and 2 tablespoons of honey. Mix well. Dissolve gelatin while dripping wet in a small saucepan over low heat and stir into the ricotta cream. Fill heart ramekins and refrigerate for about 3 hours until cold.

3.

Rinse the raspberries, pat dry, (set some aside for garnish), mix with powdered sugar and sherry, bring to a boil and simmer for a few minutes, then strain through a sieve and let cool.

4.

To serve, turn over the ricotta cream on a plate, serve with the raspberry sauce and garnish with mint leaves and raspberries.

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