How To make Almond Ricotta Custard
1 c Ricotta cheese
1 c Evaporated milk
3 Eggs; beaten
3/4 c Sugar
1/2 ts Almond extract
Cinnamon or nutmeg 1 ts Lemon juice
1 ts Almonds; thin sliced
Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients. Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds on top. Set casserole dish inside larger pan partially filled with hot water. Cook 45 minutes at 350F. To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired. I won a microwave oven with this recipe
How To make Almond Ricotta Custard's Videos
Why Italians go crazy for this dessert! Ricotta Cheese Cake with Blueberries
This recipe is based on the Corsican Fiadone or Fiadoni cheesecake which has no bottom layer. That’s what makes it so simple to make, 10 to 15 minutes maximum.
What other cheesecake is that quick! I’ve also added blueberries in the filling so there’s no need to top with anything else except a little icing or powdered sugar.
This custard style cake needs to be served cold or room temperature. The Corsican version is usually made with goat’s milk ricotta called “Brocciu” which is stronger in flavour. But any similar cheese will work.
You need to use drained ricotta otherwise simply place the fresh cheese in a muslin cloth over a colander and refrigerate a few hours to drain the liquid.
The alcohol is optional, but using the zest of two lemons is not, you need that strong lemony flavour to cut through the richness.
Ensure there’s still a little wobble in the centre once cooked. One of the simplest cheesecake you can make and so delicious! Enjoy my Baked Ricotta Cheesecake
With blueberries.
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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Custard Bread Roll - Soft & Creamy
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INGREDIENTS:
Preparing the custard
500ml (2 cups) Milk
2 Eggs
100g (1/2 cup) Sugar
30g (3 1/2 tbsp) Cornstarch
A pinch of salt
2 tsp Vanilla
Prepare the dough
200ml (1 cup) Warm Milk
1 tbsp Yeast
100g (1/2 cup) Sugar
1 tsp Vanilla
2 Eggs
90g (1 cup) Butter (soften at room temperature)
600g (about 4-5 cups) Plain flour
Topping
1 Egg yolk + 3 tbsp Milk
Almond flaked
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I BLEND JUST 3 INGREDIENTS & MAKE THIS DELICIOUS DESSERT RECIPE | FLUFFY & CREAMY DESSERT RECIPE
#Easy_Dessert_Recipe
I BLEND JUST 3 INGREDIENTS & MAKE THIS DELICIOUS DESSERT RECIPE | FLUFFY & CREAMY DESSERT RECIPE
INGREDIENTS & PROCESS:
1 CUP HOT WATER
1 PACKET STRAWBERRY JELLO POWDER
MIX WELL
COOL DOWN FOR 10 MIN.
1 CUP HEAVY CREAM / WHIPPING CREAM
POUR IN BLENDER
JELLO
BLEND FOR 1 MIN.
6 INCH MOULD
GREASE OIL IN THE MOULD
REMOVE EXTRA OIL WITH A TISSUE PAPER
POUR THE MIXTURE
KEEP IN FRIDGE FOR 2 HOURS
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✨Berry and Ricotta Cake with Almond Slices✨
As promised, here is the full video recipe for this soft and lightly dense ricotta cake with a moist crumb, bursting with sweet berries and topped with almond slices.
It’s a breeze to make and is guaranteed to impress friends and family. Perfect for breakfast, snacks, and/or dessert????❤️
Ready to try it too?!? Full recipe on my website ???? in profile and comments
Fresh Vegan Ricotta/Vegan Paneer Cheese Recipe | MOUTHWATERING VEGAN TV
A Real Delicious Vegan Ricotta/Paneer Cheese made with Almond Curds !
Please Note : As soon as your milk comes to the boil, switch it off and add in your lemon juice (as per the video). Unless it reaches boiling point, it may not produce large enough curds. After adding your lemon juice, only stir twice (i.e. a double-circle with your wooden spoon), and then leave your mixture alone to rest for 40 minutes or so, in order to achieve maximum curds.
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