Baked Ricotta Dessert with Caramelized Fruits

Ricotta Dessert-1070389 Thank you Chef Gordon Ramsay.

I have a rather large Cookbook collection. It is actually too large for my kitchen. In order to give all my cookbooks (and magazines…) the attention that they deserve I rotate what I have in the kitchen with what I have in the library every 2 months or so. I do the same with my magazines that I actually store per season so every season the magazines rotate in and out of my kitchen. A couple of weeks ago, in came Gordon Ramsay’s Fast food. I hardly specifically cook from the books but love to leave through them while drinking coffee or relaxing in the evening. And that’s when I saw the baked fruit & ricotta dessert…Cooked…sugary…with red fruit.

It stayed in my head and ended up on my grocery list. And now I make it regularly. It is delicious! Of course I changed it to “fit it into my kitchen” so to speak and it does not look much like the original but still…Thank you Chef Ramsay! The idea is awesome…

Ricotta Dessert-1070396

Baked Ricotta dessert with caramelized peach and apricot

For 4 desserts

The ricotta part can be made ahead, the caramelized fruit is much better when warm

250 gr (1 cup) Ricotta

1 egg

3 Tbsps. of Icing sugar + some extra for dusting

A pinch of black grounded pepper

For the topping

2 peaches

2 apricots

1Tbsps of butter

2 Tbsps of Golden caster sugar

1 tsp of vanilla sugar or a drop of vanilla essence

The fruit should still be a little firm in order to not turn into mush when baked.

Ricotta Dessert-1070404

Preheat the oven to 200°C (392 F). In a bowl, with a fork mix the Ricotta, Egg, icing sugar and pepper. Grease the ramekins and dust with icing sugar. I use coconut oil for this. Divide the Ricotta into the 4 ramekins and pop in the oven. Bake for 25 minutes. They are ready when they are browning on top and a little firm in the middle. Ovens can be tricky so check every ones in a while.

Take out of the oven and let the deserts cool down.

Right before serving them, cut the fruits in dices (1cm by 1cm approx…). Melt the butter and add the sugar and the vanilla once the butter is melted. Stir and then put in the fruits. With a wooden spoon make sure all the fruits get covered. Let is cook, while stirring regularly until the fruit is soft (but not compote!). Put a big spoon of the fruit on each dessert. Finnish (for the “chefs” look) with a little icing sugar all over and Enjoy!

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Ricotta Dessert-1070397

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