Warm Soft Ricotta Cake

By | August 3rd, 2017

Warm Soft Ricotta Cake with Almond Crème Anglaise, Sour Cherry Sorbetto and Cherry Pop Rocks
Created by Pedro Sanchez, Executive Chef, and submitted by Lisa Carruth, Director of Catering/Member Relations Director, BraeBurn Country Club, Houston, Texas

Yield: 8 servings

For the Warm Soft Ricotta Cake:
12 ozs. white chocolate
½ lb. unsalted butter
2 tsp. vanilla extract
6 egg yolks
1 ½ ozs. all-purpose flour
¼ tsp. salt
4 ozs. ricotta cheese
6 egg whites
4 ozs. sugar
¼ tsp. cream of tartar

• Melt the white chocolate and butter on a bain marie, then add the vanilla, egg yolks, flour, salt and ricotta cheese. Mix until all the ingredients are incorporated.
• In another bowl, whip the egg whites until soft peaks are formed, add the sugar and cream of tartar, and keep whipping until hard peaks are formed.
• Fold the egg-white meringue with the white chocolate mixture.
• Place in buttered baking mold in the oven for 25 minutes at 350º F.
• Serve warm.

For the Almond Crème Anglaise:
½ cup whole milk
½ cup whipping cream
1 2-inch-piece vanilla bean, split
1 tbsp. almond paste
3 large egg yolks
3 tbsp. sugar

• Combine milk and cream in heavy medium saucepan.
• Scrape in seeds from vanilla bean; add bean and almond paste.
• Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar in medium bowl to blend.
• Gradually whisk hot-milk mixture into yolk mixture.
• Return custard to saucepan. Stir over low heat until custard thickens (do not boil). Strain sauce into bowl. Cover and chill.

For the Sour Cherry Sorbetto:
5 cups frozen, pitted sour cherries
1 ½ tbsp. lemon juice
¾ cup water
3 tbsp. granulated sugar
(for garnish) cherry pop rocks

• Place all the ingredients in a food processor and blend them until the cherry mixture is smooth. Freeze the mixture in an ice cream maker, according to manufacturer’s instructions.
• Serve the cherry sorbetto immediately or freeze it for an additional hour for a hard set.
• Save cherry pop rocks for plating garnish.

To Serve:
• Place ricotta cake in stemless martini glass. Top with almond crème anglaise followed by a scoop of sour cherry sorbetto.
• Just prior to service, sprinkle with cherry pop rocks.

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