Baked ricotta with cherry and orange blossom sauce
6 servings
30 minutes
Baked ricotta with cherry and orange blossom sauce is a refined dessert of Italian cuisine that embodies the delicacy and elegance of flavors. Ricotta, known for its soft and airy nature, acquires a creamy texture with a delicate aroma of honey and lemon zest when baked. The cherry sauce, rich in the sweetness of summer berries and complemented by the freshness of orange juice and hints of orange blossom, adds a sophisticated depth of flavor to the dish. The origins of such sweetness trace back to Mediterranean culinary traditions where simplicity of ingredients meets richness of aromas. This dessert not only delights the palate but is also perfect for special occasions, offering a harmony of lightness and richness in every bite.
1
Preheat the oven to 200 degrees. Grease small round ceramic baking dishes (soufflé dishes will work) with butter and place them on a baking tray. Whisk the ricotta with honey, zest, and egg, and distribute the mixture into the molds. Bake for thirty to thirty-five minutes until the surface of the puddings is golden.
- Butter: 20 g
- Ricotta cheese: 380 g
- Honey: 3 tablespoons
- Lemon zest: 1 teaspoon
- Chicken egg: 1 piece
2
Remove the pits from the cherries and mix with sugar and orange juice, then bring to a boil in a small saucepan. Reduce heat to low and cook, stirring, for about twenty-five minutes until thickened. Remove from heat, add orange blossom water to the sauce, and let cool completely.
- Cherries: 250 g
- Sugar: 3 tablespoons
- Orange juice: 3 tablespoons
- Orange blossom water: 1 teaspoon
3
Serve ricotta puddings drizzled with cherry sauce.
- Cherries: 250 g