Ricotta Cream with Berries and Almond Brittle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 75 grams sugar
- 100 grams blanched almonds
- 3 Tbsps raisins
- 100 milliliters Dessert wine (Vino Santo)
- 1 Tbsp Lemon peel
- 1 Tbsp Orange peel
- juice of lemons
- 1 kilogram Ricotta cheese
- 2 egg yolks
- 2 Tbsps powdered sugar
- 3 Tbsps liquid honey
- 500 grams Raspberries
- 1 Tbsp cane sugar
Preparation steps
Dissolve the sugar in a saucepan with a little water and caramelize over medium heat. Add the almonds and stir carefully. Pour the liquid almond caramel onto an oiled sheet tray, smooth out and cool. Once cool, chop coarsely with a large knife.
Marinate the raisins in half of the wine.
Beat the yolks and powdered sugar until creamy. Stir in the ricotta, orange zest, lemon zest, 2 tablespoons lemon juice, raisins, half the almond brittle and 2 tablespoons honey. Mix well and chill for about 3 hours.
Puree half the raspberries with the sugar and remaining wine. Strain through a sieve and then fold in the remaining raspberries.
To serve, spoon the ricotta cream into a bowl, sprinkle with the remaining almond brittle, drizzle with the remaining honey and top with the raspberry mixture.
