food hits and misses

The second of my attempts at cheese making was fresh ricotta. Just like mascarpone before it, ricotta is dead simple to get right. The only question is what to do with it once you've made it. Baking it makes for a delicious dessert or very special afternoon tea. Adding cinnamon and vanilla to the mix gives the chocolate flavour greater depth. For a mocha version, substitute instant coffee for the cinnamon.

Chocolate baked ricotta

Method

Aldi can be a surprising place. I don't tend to go there for my groceries, but their weekly specials are often fantastic. Just last week I picked up a rectangular springform pan, which is just brilliant for making slices.

Sour cherry slice

Base

2 eggs
1/2 cup caster sugar
1/2 cup butter
2 tspn vanilla bean paste
1 1/3 cups plain flour
1/3 cup cornflour
1 heaped tspn baking powder

Topping

700g jar morello cherries
3 eggs
2/3 cup butter
1/2 cup caster sugar
4 tspn vanilla bean paste
3 cups ricotta
3/4 cup cornflour
2 tspn baking powder

Method

Grease and line a large rectangular pan. Preheat the oven to 180 degrees Celsius.

For the base:
Cream the butter and sugar. Add the eggs and vanilla essence and beat well. Sift together the flours and baking powder and fold in to the butter mix. Spread over the base of the pan and bake for 10 - 15 minutes.

For the topping:
Separate the eggs. Beat the whites with half the sugar - 1/4 cup - until stiff. Beat the yolks, remaining sugar, butter and vanilla together until foamy. Stir in the ricotta. Sift together the baking powder and cornflour. Fold through the ricotta mix. Add the cherries and egg whites and fold through. Spread over the base and return to the oven. Bake for 40 - 45 minutes until golden brown.

Makes 30 serves.