Orange Easter with Ricotta
4 servings
35 minutes
Orange Easter from ricotta is an exquisite dessert inspired by traditional Italian cuisine. Its history traces back to ancient rituals when sweet cottage cheese dishes were prepared for Easter as a symbol of rebirth and prosperity. Delicate ricotta, freed from excess moisture, combines with a caramel-orange mixture to create an airy yet dense texture. The orange tartness harmonizes with creamy sweetness, while subtle caramel notes add depth to the flavor. This dessert requires no baking but needs patience—the overnight chilling makes it perfect. Orange Easter is served cold, garnished with zest, powdered sugar or fresh fruits, turning each serving into a true culinary masterpiece.
1
Press the ricotta in cheesecloth under a weight for about an hour or longer (depending on the type and moisture level). The drier the cheese, the firmer the consistency of the finished Easter dish.
- Ricotta cheese: 400 g
2
Peel the orange, removing the white pith and membrane. Cut or extract the flesh between the segments with your fingers over a bowl to catch the juice. Place the flesh in the bowl. Squeeze juice from the remaining orange peel into the same container with the orange segments.
- Oranges: 2 pieces
3
Heat butter in a pan, add sugar and stir until fully dissolved.
- Butter: 50 g
- Sugar: 1 glass
4
Add the pulp and juice of the orange to the pan with oil. Cook, stirring, until a caramel mass forms, which may take about 10-15 minutes (the thicker your caramel is, the better).
- Oranges: 2 pieces
5
Pour the cream into the caramel in a thin stream, constantly stirring until a homogeneous consistency is formed. Immediately remove from heat and cool. Do not boil the cream!
- Cream 20%: 100 ml
6
Pour the caramel-cream mixture into the drained ricotta, stirring continuously and gently with a spatula. The mixture should be quite thick and not liquid if the ricotta is properly drained and the caramel is correctly prepared.
- Ricotta cheese: 400 g
- Cream 20%: 100 ml
7
Place the obtained mass in a sand mold and refrigerate overnight (or until fully set - for 3-4 hours).
8
The finished Easter dish can be sprinkled with powdered sugar, cocoa, decorated with orange slices, fresh orange zest, and a sprig of mint.