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🍰 Fruity Ricotta Cream

413 kcal · 30 min · 4 servings

Ingredients

• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tbsp lemon juice
• 500 g ricotta
• 4 sheets white gelatin
• 2 egg yolks
• 2 tbsp powdered sugar
• 2 tbsp liquid honey
• 2 untreated oranges
• 60 g powdered sugar
• 1 tbsp lemon juice
• 0.25 cinnamon stick
• 1 tsp honey
• orange zest
• strawberries
• 4 heart-shaped molds

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Whisk the egg yolks with the powdered sugar until creamy.
3. 3. Stir in the ricotta, the grated zest of the orange and lemon, the lemon juice, and two tablespoons of honey into the egg yolk mixture.
4. 4. Melt the dripping-wet gelatin in a small pot over low heat.
5. 5. Stir the dissolved gelatin into the ricotta mixture.
6. 6. Fill the cream into heart-shaped molds.
7. 7. Place the molds in the refrigerator for about three hours.
8. 8. Thinly slice the peel from one orange into fine strips.
9. 9. Squeeze both oranges and strain the juice through a sieve.
10. 10. Melt the powdered sugar over medium heat, stirring, until it becomes light caramel.
11. 11. Add the orange juice and one tablespoon of lemon juice to the caramel.
12. 12. Simmer the mixture until the caramel has completely dissolved.
13. 13. Add cinnamon, the orange zest, and one teaspoon of honey.
14. 14. Bring the sauce to a boil.
15. 15. Remove the sauce from the heat and let it cool.
16. 16. Unmold the ricotta cream onto plates for serving.
17. 17. Garnish the cream with the orange zest and some sauce.
18. 18. Serve the plates with fresh strawberries.

Nutrition per serving

• kcal: 413
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 42 g