This one is for Delara. Sorry for being late for Easter, but I was so busy cooking that I didn't have time to translate and post the recipe. Also, my picture does not show the way the pie really should be (like a cheesecake), because I left a lot of the gelatine out and the result was that it turned gooey. But I have made this pie many times, it works, provided you add ALL the gelatine that says in the recipe.
Ingredients:
Cookie Base:
7 oz coarse crushed Graham cookies (or Maria, or McVities Digestives)
3.5 oz butter, melted
oil or cooking spray
Ricotta Cream:
1 lb ricotta cheese
1 can sweetened condensed milk
1 tablespoon lemon zest
1 tablespoon lemon juice
creme fraiche, measured in condensed milk can (1 1/3 cup), or the "media crema" that sells in the Latin foods section of the supermarkets
1 packet (28 g, approximately 1 tablespoon) unflavored gelatin powder
3 egg whites
Sauce:
5 tablespoons raspberry jam
3 tablespoons water
Preparation:
Cookie base:
Line a springform baking pan with parchment paper. Spray or brush oil on the sides of the pan.
Mix melted butter with the crushed cookies and spread the mixture in the pan, gently pressing with a spoon.
Ricotta Cream:
Smash the ricota with a fork and pass it through a sieve into a mixing bowl. Pour the condensed milk over the ricota and mix well with a spoon. Add the zest and lemon juice, the creme fraiche and mix well. Dissolve the gelatin according the package instructions. Add to the ricotta cream and mix very well (better if mixed in a blender, it will get silkier). Finally, beat the egg whites and gently incorporate them to the cream.
Pour the cream over the cookie dough and bring to the fridge for about 5 hours.
Sauce:
Put jam and 3 tablespoons of water in a small saucepan and take to a low heat, stirring, until it becomes a thin syrup.Let it cool.
Remove the pie from the springform pan, pass the cake to a serving plate and pour the sauce over the cake.
Ingredients:
Cookie Base:
7 oz coarse crushed Graham cookies (or Maria, or McVities Digestives)
3.5 oz butter, melted
oil or cooking spray
Ricotta Cream:
1 lb ricotta cheese
1 can sweetened condensed milk
1 tablespoon lemon zest
1 tablespoon lemon juice
creme fraiche, measured in condensed milk can (1 1/3 cup), or the "media crema" that sells in the Latin foods section of the supermarkets
1 packet (28 g, approximately 1 tablespoon) unflavored gelatin powder
3 egg whites
Sauce:
5 tablespoons raspberry jam
3 tablespoons water
Preparation:
Cookie base:
Line a springform baking pan with parchment paper. Spray or brush oil on the sides of the pan.
Mix melted butter with the crushed cookies and spread the mixture in the pan, gently pressing with a spoon.
Ricotta Cream:
Smash the ricota with a fork and pass it through a sieve into a mixing bowl. Pour the condensed milk over the ricota and mix well with a spoon. Add the zest and lemon juice, the creme fraiche and mix well. Dissolve the gelatin according the package instructions. Add to the ricotta cream and mix very well (better if mixed in a blender, it will get silkier). Finally, beat the egg whites and gently incorporate them to the cream.
Pour the cream over the cookie dough and bring to the fridge for about 5 hours.
Sauce:
Put jam and 3 tablespoons of water in a small saucepan and take to a low heat, stirring, until it becomes a thin syrup.Let it cool.
Remove the pie from the springform pan, pass the cake to a serving plate and pour the sauce over the cake.
Seems very delicious! I 'll try it! :)
ReplyDeleteSu, mainha mandou um email para vcs... não sei se recebeu. Ela tá viajando na próxima semana e vai passar alguns dias em Shanghai.
Como estão as coisas por ai?
Beijos