Chocolate baked ricotta
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
2 cups fresh ricotta
1/4 cup pure cream
1/4 cup Greek yoghurt
2 eggs, lightly beaten
2 tbsp cocoa
1 tsp ground cinnamon
1 tsp vanilla bean paste
1/2 cup caster sugar
Method
Preheat oven to 180 Celsius. Lightly grease a loaf pan. Combine all ingredients and mix until smooth. Pour into prepared pan and bake until set - around 1 to 1 1/4 hours. Allow to cool, then refrigerate until ready to serve. Serve with whipped cream and dusted with extra cocoa.
Citrus mascarpone pots
Mascarpone has to be the easiest of cheeses to make at home. Granted, it takes a bit longer than heading to the supermarket to pick up a carton, but it certainly works out cheaper to whip up a batch overnight. If you happen to give it a shot, then these little dessert pots will put your mascarpone to good use.
Citrus mascarpone pots
300g mascarpone
1 cup caster sugar
Finely grated rind of 2 lemons
1/3 cup lime juice
6 eggs, lightly beaten
Method
Preheat the oven to 160 Celsius. Lightly grease 8 small ramekins or custard pots.
Whisk together the mascarpone, sugar, and lemon juice. Add the lime juice and eggs and beat until smooth. Pour into ramekins and bake until set - around 30 - 35 minutes. Allow to cool before serving with whipped cream or extra mascarpone.
Note that baking the pots gives a texture similar to flan. For a smoother, more custard-like texture, place the ramekins in to a baking tray half-filled with hot water before baking.
Very berry citrus slice
Very berry citrus slice
Makes 24 squares
Biscuit base
150g butter, melted
1/3 cup caster sugar
1/3 cup shredded coconut
2/3 cup rolled oats
1 1/3 cup flour
Topping
4 eggs
zest of one orange
1 cup caster sugar
1/3 cup cornflour
2/3 cup fruit juice
1 cup mixed berries
Method
Preheat the oven to 180 degrees Celsius. Line a slice pan with baking paper, leaving overhang along the long edges.
Stir the sugar and coconut in to the melted butter. Add the oats, then the flour, stirring until the mixture creates a soft dough. Press into the prepared pan and cook for 15 to 20 minutes until the base has browned.
Meanwhile, mix the eggs, zest, sugar and cornflour until smooth. Stir through the juice and add the berries. Pour over the base and bake for a further 15 minutes or until just set.
Allow to cool completely in the pan. Dust with icing sugar before serving.
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