Wednesday, May 11, 2016

Ricotta and Honey bake from the Basilicata

This is a dessert orignated from the Italian region of Basilicata. It is called Miele fritto e Ricotta.
It is a baked dessert with some hidden ingredients, that makes it a really sweet treat.
We added some topping to it, that made it even sweeter.


My friend and her father - a hobby photographer - are working on a Calender 2017 with food from different Italian regions. That is the reason for our intense cooking several Sundays in a row. Filling 12 pages with outstanding photos of regional food is a challenge- you have to do reserch, check the recipes and buy and cook. I am part of this challenge and the upside is, I have new recipes for my blog! And I can take a lot of photos while cooking and plating, that makes it a lot of fun. The downside is, I eat too much ;-)

recipe:

500 g Ricotta
2 eggs
3 egg yolks
1/2 tsp cinnamon
100 ml runny honey
1 tsp lemon zest
50 g Amarena cherries chopped with some syrup to the side
3 egg whites
3 tbsp Marsala sweet wine
butter for the baking dish

Separate the 3 eggs and beat the egg whites stiff. Mix in carefully the Marsala before you mix it into the batter.
Get the batter together and add the chopped cherries and fold in the egg white mixture.

Take a square baking dish and bake it at 150 C for  30 min . Do not take a loaf tin, the mixture will not set evenly in the middle, in a wider dish you wont have that problem.

Topping
Milk crumble in white chocolate
recipe:
40 g dried milk powder
40 g flour
12 g corn starch
25 g sugar
55g melted butter
mix the dry ingredients and add the melted butter, makes small crumbles and put them on baking paper at bake the at 120 C for 20 min.

20 g milk powder
90 g melted white chocolate

Let them cool at bit and coat them with milk powder. Melt the chocolate and put that over the crumble, stir every 5 minutes, so it wont stick together.

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