tart with fresh fruits and cheese cream

Prepare the pastry for a baking pan in 28 cm diameter, according to this recipe or to your favourite one.

Grease the cake tin  and place a sheet of parchment paper so that it bleeds profusely from the edges (so that you can remove it from pan without breaking it).

Roll out the pastry and prick the base inside. The time cooking will vary depending on the thickness you want to give to your tart.


Put the pan in the freezer only the time necessary to prepare the filling. Will be perfectly cooked.

For the filling you need:

250 g di ricotta cheese (goat ricotta is perfect) 

90 g caster sugar

1 lemon zest

50 g yogurt (or cream)

2 free range eggs

A very quick and delicious tart stuffed with ricotta cheese, wich embraces the flavors of summer fruits, you will choose according to yout taste.

Whip the ricotta cheese with the sugar and yogurt (if you use the cream, whip it a bit before), add the eggs and the grated rind of lemon. I also added a few drops of home made vanilla extract. 

Take the tin with the pastry out from freezer, pour in the filling of ricotta cheese and dip in the fresh fruit you prefer.  (here I used grape, peach, apricot, pear) sprinkle some almonds and bake at 175° for 1 hour. If your pastry needs extra time cooking (this depend on its thickness) cover the surface with aluminium foil. I have cooked it for 1 h and 20 '.

Store in the fridge. Itwill be much more exquisite!

       

creamy cappuccino cheesecake

Going forward with the experiments of the recipes of the book Divine Chocolate by Linda Collister...this is a really particular cheesecake, has a taste of cappuccino and an aftertaste of coffee and hazelnut together; infact I don't like cheese in the "cheesecakes" so I use goat cheese and yogurt. A good compromise even for children: for them it's like licking an icecream!

 

salt cod mousse on polentine and Parmisan coupelles

The challenge of this month is the cod fish, a typical recipe of Livorno, a beautiful town in Italy.  The two requied ingredients were cod fish and tomato, so I decided to assemble them for a very fresh mousse to soften the strong taste of cod fish boiling it in milk and mixing then to ricotta cheese, with the addition of typical little tomatoes called "datterino", similar in the shape to a light bulb. So these are the result: fresh appetizers fit also for the forthcoming Christmas holidays.

ricotta mousse with strawberry jelly

Then it is true that it's spring! I'm glad this year to celebrate it in a new way, with my newborn blog, through Irina's contest , which is an hymn to this season and to strawberries! I could eat strawberries without limit. You can find them all year round even in supermarkets, but they are long and somewhat ugly, they are similar for colors but the flavour is nonexistent! Now, instead, in their proper season they are florid, round, red fire and have the perfect taste; it's nice to wait for the right season, when it's time for strawberries, because they are doubly delicious! so here is my recipe for strawberry harvesting ... obviously I involved my little guy to take pictures; so with barely concealed patience he lent me his little holy hands for a session of shooting (always with the usual bedraggled phone) " but mum in return you give me 3 strawberries!" Here the sense of paid worh is sprouting in the heart of my little guy! Yes, because when I bought them (knowing that they are greedy) I roared into the phone "Do not eat strawberries I need them for the dessert! Ufff then you give me in change for the photos!Ok ok deal done! Voilà the recipe...

 



chocolate cheesecake with raspberries

With this recipe I take part in the contest of the blog of Sayuri Dolci dal Mondo!

cheesecake

I had never liked cheese cake because in my mind the cheese was part of the salty things; but when I tasted it for the first time in London years ago (even if its birthplace is New York, but has Greek origins!) I fell in love, its flavour brings me immediately to London in one of those coffee shops, where I feel in the exact center of the world. So in my passion for pastry I've tried it even in more than one version.
Voilà the recipe....

Serves 6

• 250 g biscuits
• 2 tablespoons of granulated sugar
• 100 g butter

For the cream 

• 300 g dark chocolate
• 2 eggs
• 100 g icing sugar
• 1 vanilla bean
• 500 g of ricotta cheese
• salt

To decorate:

• icing sugar
• 2 tablespoons apricot jam
• chocolate chips
• chocolate little decorations
• raspberries

Preheat oven at 180°

1. Prepare the base of the cake with chopped biscuits, sugar and melted butter. Grease a mold in 24 cm diameter (preferably a hinged) pour the mixture pressing well to form a layer 1/2 cm thick.

2. For the filling, melt the chocolate in the microwave or in a water bath over low flame.

3. Shell the eggs and separate the yolks from the whites; beat the first with icing sugar and the seeds of the vanilla bean, until it becomes a creamy white.

4. Add the ricotta cheese, one tablespoon at a time, add the melted chocolate stirring constantly. Whip the whites until stiff with a pinch of salt, pour them gently stirring from bottom to top in the chocolate mixture and pour everything into the mold.

5. Bake the cheese cake for 1 hour, let cool. Unmold in the serving plate, spread a thin layer of jam over the entire cake, decorate the sides and the topping of the cake with chocolate chips, raspberries and mint leaves.

 

ricotta and raspberry pudding

Today children by grandparents... I have gone quickly to buy some ingredients that I was missing to make a cake in all relax! Mamma mia delicious and eeeasy!



ricotta and raspberry pudding



Serves 4:

• 1,5 dl cream
• 250 g ricotta  (cottage cheese)
• 100 g caster sugar
• 100 g di natural yoghurt
• 4 biscuits

To decorate

• 2 egg whites
• 4 vanilla beans
• 2 tablespoons of caster sugar
• raspberry jam
• raspberries
• mint leaves

1. Whip the cream with the electric whisk in a bowl, previously cooled in freezer for few minutes.

2. Put the ricotta and sugar in another bowl and beat with the whip by hand, continuing to whisk add the yoghurt one tablespoon at a time.

3. Stir the whipped cream into the mixture of yoghurt and cottage cheese (ricotta), stirring gently from bottom to top. Finish the puddings by placing four steel rings, the measure you like, one on each dessert plate. Put on the bottom one chopped biscuits, cover with the cream cheese and level the surface with a spatula for desserts.

4. Cover the puddings with plastic wrap and store in freezer to thicken. Remove the cakes half an hour before serving. Beat the egg whites in a bowl with a fork and place the sugar on a plate. Dip quickly the berries in egg whites and sugar, shake to remove the excess of sugar and let them dry on a sheet of baking paper.

5. Spread the surface with raspberry jam and decorate with berries, raspberries and fresh mint. Sprinkle with icing sugar or cocoa!

ricotta and raspberry pudding

Today children gone to grandparents...street to buy some ingredients I was missing to make a cake in total relax. Mamma mia mouth-watering and so easy......


Ricotta and raspberry pudding



Serves 4

• 1,5 dl cream
• 250 g  ricotta  (cottage cheese)
• 100 g caster sugar
• 100 g natural yoghurt
• 4 biscuits

To decorate

• 2 egg whites
• 4 vanilla bean
• 2 tbs caster sugar
• raspberry jam
• mint leaves

How to make

1. Whip the cream with the electric whisk in a bowl, cool for a few minutes in the freezer.
2. Place the ricotta and sugar in another bowl and beat with a whip by hand, contunuing to whisk, add the yoghurt one tablespoon at a time.

3. Stir in the whipped cream into the mixture of yoghurt and ricotta, stirring gently from bottom to top. 

4. Finish the pudding by placing four steel rings measure you like, one on each dessert plate.
Put on the bottom a chopped biscuits, cover with the cream cheese and level the surface with a spatula for desserts.

4. Seal the pudding with plastic wrap and store in freezer to thicken.
Remove the cakes for half an hour before serving. Beat the egg whites in a bowl with a fork and place the sugar on a plate. Dip in egg whites quickly mash the berries in sugar, shake to remove excess sugar and let them dry on a sheet of baking paper.

5. Spread the surface with raspberry jam and decorated with berries like raspberries and fresh mint. Sprinkle with a little icing sugar, or cocoa!