- Jul 29th 2012
- 0 comment
Tags: Recipes , BBQ, Summertime Favourites, Dessert, Pastry; Cakes & Biscuits
Tools: Food Processors
Ingredients
- 1 slice wholemeal bread
- 650g fresh firm Ricotta cheese
- ΒΌ cup (60g) caster sugar
- 1 tsp vanilla extract
- 50g glace ginger pieces
- 50g dried apricots or pears, roughly chopped
- 3 eggs, separated
- 50g currants
- Caramelised Apples
- 3 green apples, peeled & cut into thick wedges
- 50g butter
- 2 tsp honey
- 2 tbs orange juice
Method
- Preheat the oven to 180C (160C fan forced oven). Line the base of a 22cm spring form pan with baking paper then grease the base and sides well.
- Fit the food processor with the work bowl and multipurpose blade. Add the bread to the work bowl, select speed 2 and mix 8 seconds or to fine breadcrumbs. Remove and set aside.
- Add the ricotta, sugar, vanilla, ginger, dried apricots and egg yolks. Mix the ingredients on speed 1 until well combined (donβt over mix).
- Using an egg whip*, hand mixer or balloon whisk, beat the egg whites to soft peaks.*
Add the currants, breadcrumbs and beaten egg whites to the ricotta mixture. Pulse for 10 seconds, or until just combined. Do not over mix. - Spread mixture into the prepared pan. Bake on the centre shelf of the oven for 45-50 minutes, or until just firm. Cool for 5 minutes before removing from the pan. Serve warm or at room temperature with the caramelised apples.
- Caramelised Apples
- Place the apples into a non stick frying pan with the butter and honey. Cook over a low heat for 5 minutes, tossing occasionally. Add orange juice and simmer until juice has nearly evaporated and the sauce is lightly syrupy.
Tips
* Do not over mix the egg whites. Keep them lightly whipped for a soft tender end result.
* Inclusions vary model to model.
Tags: Recipes , BBQ, Summertime Favourites, Dessert, Pastry; Cakes & Biscuits
Tools: Food Processors