Almond Ricotta Pie With Strawberry Sauce Food

ALMOND RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
• Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
• For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.

CHOCOLATE RICOTTA PUDDING WITH STRAWBERRY SAUCE

Steps:

• To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
• To make the pudding: Preheat the oven to 325 degrees F.
• Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
• Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
• Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.

ALMOND RICOTTA PIE WITH STRAWBERRY SAUCE

Steps:

• Preheat over to 375.
• Put all ingredients into blender until smooth.
• Pour into pie crust.
• Bake in the middle of the oven for 45 minutes until top cracks or starts to brown.
• Cool oln a wire rack and the refridgerate.
• Add strawberries, sugar and orange juice to a small sauce pan.
• simmer 10 minutes on medium low until liquid thickens.
• pour through a strainer and drizzle over pie.

HONEY NUT RICOTTA WITH STRAWBERRIES

Steps:

• Tip the ricotta out onto a large serving plate and drizzle with honey. Sprinkle the almonds over and spread strawberries around the plate, for people to help themselves.

STRAWBERRY ALMOND PIE

Steps:

• Beat egg whites in large bowl with mixer on high speed until soft peaks form. Add almond extract and baking powder; gradually beat in sugar. Continue beating until stiff peaks form. Gently stir in crackers and nuts. Spread onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Meanwhile, mix cornstarch, water, lemon juice and strawberries in medium saucepan on medium heat; cook, stirring constantly, until mixture thickens and begins to boil.
• Spread strawberry mixture in center of meringue shell. Top with COOL WHIP, leaving 1-inch border. Refrigerate 2 hours.

PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE

Steps:

• Bring milk to a boil in a large sauce pan over medium high heat.
• Stir in rice, cinnamon, salt and vanilla bean.
• Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
• Discard vanilla bean.
• Preheat oven to 350°F degrees.
• Butter and flour an 8-inch springform pan.
• In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
• Pour into prepared pan.
• Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
• Transfer pan to cooling rack.
• When cake has cooled completely, run a knife around edge to loosen.
• Gently remove ring; transfer cake to a serving plate.
• Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
• Sauce:.
• Combine all ingredients in a medium nonreactive saucepan.
• Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
• Serve warm or at room temperature.