Thursday, September 15, 2011
Blueberry and Vanilla Ricotta Pots~
I was browsing some of our older issues of Food and Drink..and this one caught my eye..
It just looked like a creamy little light cheesecake..and I had never made a small one with Ricotta~
PLUM & VANILLA RICOTTA POTS I used Blueberries~
By: Marilyn Bentz-Crowley
These sophisticated treats are also delicious made with many other fresh fruits and berries.
6 medium-size ripe black or red plums
1 tbsp (15 mL) butter, softened
1⁄2 cup (125 mL) ricotta cheese
3⁄4 cup (175 mL) whipping cream
1⁄2 tsp (2 mL) pure vanilla extract
1⁄2 cup (125 mL) granulated sugar
1⁄4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) vanilla sugar (see TIP)
1. Preheat oven to 350°F (180°C).
2. Pit plums and cut into 1-inch (2.5-cm) chunks. Use butter to heavily coat 6 ramekins or custard cups (each holding 3⁄4 cup/175 mL).
3. Fill blender jar with ricotta, cream, vanilla and eggs. Whirl until smooth. Stir granulated sugar with flour in mixing bowl. Stir in ricotta mixture until smooth.
4. Pour into ramekins, dividing equally. Add plum pieces to cheese mixture, dividing equally. Set ramekins on a metal tray. Bake in centre of oven for 30 minutes or until browned about edges and set.
5. Remove from oven to cooling rack. Sprinkle with vanilla sugar while hot. Cool; serve warm or at room temperature.
TIP: Vanilla sugar can be purchased in the baking section of grocery stores; however, for a pantry staple, plunge a split vanilla bean into a jar of plain granulated sugar. Let sit, tightly covered, for a couple of weeks to develop flavour. The mixture keeps indefinitely and more plain sugar can be added to replace removed vanilla-perfumed sugar. Replace vanilla bean when flavour and fragrance decreases, usually a year or more.
If you are in the mood for BLUEBERRIES to sweet on..
That are quite resto/pastry shop worthy..but want to stay home.. and eat your own easy delicious creations..
These little pots will hit the spot~
The recipe..Courtesy of one of my favorite magazines.. The LCBO's Food and Drink..Summer 2009~Their recipe used fresh plums,but they said you could use any fresh fruit.There is a blueberry dessert my friend buys for us sometimes and I am addicted:) I tried this to see if it could come close~
My notes..I added almond extract to one batch:) Love that.. I used a wood skewer to smoosh some blueberries on the sides to imitate the LCBO photo:)..
And I often double the recipe to make more and keep.
I think cream cheese could work well also.
It's not quite..but close..cute and good:)And I used a skewer to "mush" a few blueberries on the sides..as I wanted the dessert to look like the ones in the magazine.
Just a little before that..I made Closet Cooking's Blueberry Crumb Bars With Lemon Filling that Jacques had loved so much..
He still does..I made them in my individual crumb cake pan..and they turned out great..
My family loves them also..even the 10 and 12 year old:)
Courtesy of Closet Cooking.
Blueberry Crumb Bars with Lemon Cream Filling
(makes 9+ bars)
3/4 cup unsalted butter (melted)
1 cup all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg (separated)
3/4 14 ounce can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
2 cups blueberries
1. Mix the butter, flours, rolled oats, sugar, salt and baking powder in a large bowl until it forms crumbs.
2. Set 1 cup of the mixture aside for the topping.
3. Mix the egg white into the mixture.
4. Press the mixture into the bottom of a greased 8 inch square baking pan.
5. Bake in a preheated 350F oven for 10 minutes.
6. Meanwhile mix the egg yolk into the sweetened condensed milk, lemon juice and zest and let it sit.
7. Spread the blueberries out over the bottom crust and top with the lemon mixture.
8. Bake until the lemon mixture forms a shiny skin, about 7-8 minutes.
9. Sprinkle on the reserved crumbs.
10. Bake until the top is golden brown and the sides are bubbling, about 20-25 minutes.
Both recipes are keepers here..I hope you will like them also~