Ricotta and Strawberry Cups
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sheep’s Ricotta | 250g |
| Lemon Zest | 1 |
| Egg Whites | 60g |
| Granulated Sugar | 125g |
| Water | 25ml |
| Fine Salt | 1 pinch |
| Lemon Juice | to taste |
| Strawberries (fresh) | 300g |
| Powdered Sugar | 50g |
| Strawberries (for garnish) | 200g |
Instructions
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Prepare the Ricotta: Begin by draining the ricotta. Place it in a colander to allow any excess whey to drain off. If available, use a fine muslin cloth or a lightweight cotton cloth for this task. Close the cloth securely and tie it with an elastic band to ensure that the ricotta is well-drained and firm.
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Make the Italian Meringue: In a small saucepan, combine the water and granulated sugar, heating it over low heat until the sugar dissolves. Stir occasionally to prevent the sugar from sticking to the pan. Once the syrup begins to boil, insert a thermometer and let it reach 120°C (248°F). In the meantime, begin whisking the egg whites: place them in the bowl of a stand mixer, add a pinch of salt, and beat until soft peaks form. Once the syrup reaches the desired temperature, slowly pour it into the egg whites while continuing to whisk. Allow the syrup to be incorporated gradually. Repeat this process one more time to ensure the meringue is smooth and glossy. Mix everything together until well blended.
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Chill the Meringue: Transfer the Italian meringue into a piping bag fitted with a smooth nozzle. Place the piping bag in the refrigerator to chill until you’re ready to assemble the cups.
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Prepare the Strawberries: Rinse the strawberries thoroughly under cold running water and remove the green tops. Cut 200g of the strawberries into small dice and set them aside in a small bowl.
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Make the Strawberry Coulis: For the strawberry coulis, take the remaining 200g of strawberries and blend them with the powdered sugar until smooth. This will create a fresh, vibrant coulis to complement the dessert.
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Assemble the Dessert: You can serve this dessert in small jars (such as glass jars with airtight seals), or traditional 100ml cups with an 8 cm diameter. Start by spooning a tablespoon of the strawberry coulis into the bottom of each container. Using the chilled piping bag, pipe a layer of the ricotta and meringue mixture over the coulis, covering it completely. Follow with a layer of diced strawberries, and then finish with another layer of ricotta cream.
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Final Touch: Garnish the top of each dessert with a teaspoon of the reserved diced strawberries for a pop of color and fresh flavor.
Serve chilled and enjoy the delicate balance of creamy ricotta and fresh, tangy strawberries in every bite!
This Bicchierini di Ricotta e Fragole is a perfect treat for any occasion, combining the richness of ricotta with the refreshing sweetness of strawberries. Whether served at a dinner party or as a delightful ending to a family meal, these strawberry and ricotta cups are sure to impress!
