tagAlt.Ricotta Cream with Fresh Strawberry Crumble

Ricotta Cream with Fresh Strawberries and Crumble

Name: Ricotta Cream with Fresh Strawberries and Crumble
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 200gram Ricotta cheese (Sheep's Milk); 70gram Powdered sugar; 1cup Orange Zest; as needed Whipping Cream; 25gram Sugar (Granulated); 200gram Strawberries; as needed Mint (Leaves); 1cup Egg; 100 Butter; 100gram Sugar (Granulated); 300gram All-purpose flour

Light and Fluffy, this whipped ricotta cream is just what you need for those hot days ahead!
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Light and fluffy, a whipped ricotta cream paired with lovely bright red strawberries is a great way to end any meal. Perfect for any season, this modern Italian dessert works at its best when strawberries are in season, so early spring/summer is a perfect fit.

A beautiful Strawberry Mousse makes the perfect compliment to any dinner table, and makes every meal feel like a special occasion.

Your only baking segment of this lovely seasonal Strawberry and Ricotta dessert recipe is to make the fresh crumble, and the simplicity of the dressed sliced strawberries makes for a wonderful topping to the lightness of the whipped ricotta mousse.

Let us know how it turns out for you - we guarantee you'll love it! Want to include seasonal strawberries into your other menu option? Check out all the strawberry recipes available on Mamablip.

What wines to pair with strawberries and desserts if you're not into sweet dessert wines? How about a blushingly beautiful Valtènesi Rosa selection?

For more news and great recipe ideas, stay updated and sign up below for our Mamablip Newsletter. With just a few fields to compile, you'll always be one step ahead with fresh wine, food, culture, and other tips!

Ingredients

for 4 servings

Ricotta cream ingredients

Ricotta cheese (Sheep's Milk) 200 grams
Powdered sugar 70 grams
Orange Zest 1 cup
Whipping Cream as needed

Strawberry topping ingredients

Sugar (Granulated) 25 grams
Strawberries 200 grams
Mint (Leaves) as needed

Crumble ingredients

Butter 100
Sugar (Granulated) 100 grams
All-purpose flour 300 grams

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Filippo Bartolotta

tagAlt.valtenesi bottiglia consorzio 20201

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

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About Valtènesi Wine Consortium

Preparation

for 4 servings

Step

Of 4

Prepare the Ricotta Cream

In medium mixing bowl combine Ricotta, 3/4s of allotted sugar, and grated orange rind. Using whisk, soften the mixture until you reach creamy consistency. Add small amount of fresh cream if mixture is too thick. Using soup soon, put mixture into pastry bag.

Quarter strawberries, place into mixing bowl and add remaining sugar. Stir gently to combine and dress strawberries. Set aside.

Step

Of 4

Prepare the Strawberries

Quarter strawberries, place into mixing bowl and add remaining sugar. Stir gently to combine and dress strawberries. Set aside.

Step

Of 4

Prepare the crumble

Cut chilled butter into small cubes. In medium mixing bowl, combine flour, sugar, and baking powder. Add cubed butter and gently combine. Add egg and combine until mixture is compact and can be crumbled with fingers easily.

Preheat oven to 180C. Line baking tray with parchment paper, and place crumble on top, being sure to crumble into medium-sized pieces with your fingers. Place into preheated oven and cook 15.20 minutes or until dough is evenly browned and fragrant.

Step

Of 4

Complete the Dish

In small serving bowl place individual serving of Ricotta cream using prepared pastry bag filled with Ricotta cream. Place 1 tablespoon of strawberries on top, then another small portion of Ricotta cream on top of berries. Top with baked, cooled crumble. Complete dish by drizzling with Apple Balsamic Vinegar.

Garnish dessert with one whole strawberry and a small mint leaf for a touch of color. Serve promptly