Ricotta and Blueberry Cake

Name: Ricotta and Blueberry Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Cookies 10.5 oz; White chocolate 8.8 oz; Cow's milk ricotta cheese (Seirass) 2 cups; Sugar 0.4 cup; Lemon peel to taste; Gelatin in sheets 0.4 oz; Whole milk ¼ cup; Fresh liquid cream 0.4 cup; Blueberries 2 ½ cups; Sugar ¼ cup; Red wine 3.4 oz; Isinglass 1 ½ tsp; Blueberries to taste

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 8 persone
Cost: High
Note + the solidifying times in the fridge for the base, cream, and gelée

PRESENTATION

Recipe by
Frau Knam

Do you know seirass ricotta? It is a special cheese produced in Piedmont, with which today we invite you to prepare the delicious ricotta and blueberry cake, signed by Frau Knam! A fresh dessert with a base of cookies and white chocolate, a delicious seirass cream flavored with lemon, and blueberry and wine jelly. A perfect end to a meal, a cake to celebrate a special occasion, or simply a snack with a unique flavor, very easy to make. The steps are very easy, you just have to wait for the setting times before enjoying this dessert: ricotta and blueberry cake, a delight for the palate!

INGREDIENTS

For the base (for a 9-inch ring): Cookies 10.5 oz (300 g); White chocolate 8.8 oz (250 g)

For the cream: Cow's milk ricotta cheese 2 cups (500 g) - (Seirass); Sugar 0.4 cup (80 g); Lemon peel to taste; Gelatin in sheets 0.4 oz (10 g); Whole milk ¼ cup (50 ml); Fresh liquid cream 0.4 cup (100 ml)

For the blueberry jelly: Blueberries 2 ½ cups (350 g); Sugar ¼ cup (50 g); Red wine 3.4 oz (100 ml); Isinglass 1 ½ tsp (10 g)

For decoration: Blueberries to taste

Preparation

How to prepare Ricotta and Blueberry Cake

To prepare the ricotta and blueberry cake, start by melting the white chocolate at no more than 104°F. Crumble the cookies and then mix everything together 1 2. Line a 9-inch diameter ring with acetate, make the cookie and chocolate base adhere well, about 1 2/3 inch high 3, and let it set in the fridge for about 30 minutes.

Work on the cream: soak the gelatin in cold water 4. Heat the milk in a saucepan, separately whip the cream to a semi-whipped state 5. In a bowl, pour the seirass ricotta and add the sugar 6.

Flavor with grated lemon zest 7, mix everything together 8. Dissolve the well-squeezed gelatin in the hot milk, once the gelatin is well dissolved, pour the milk into the ricotta mixture 9 and mix well with a whisk.

Add the 3.5 oz of semi-whipped cream and mix again 10. Pour over the base 11 and let it set in the fridge for 3 hours. For the blueberry jelly: soak the gelatin sheets in cold water 12.