Gale Gands Baked Ricotta Custard Food

CHOCOLATE TIRAMISU

Steps:

• Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
• Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
• Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
• When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
• Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.

SUGAR FREE BAKED RICOTTA CUSTARD (SOUTH BEACH DIET FRIENDLY)

Steps:

• Preheat oven to 250 degrees.
• Mix ricotta and cream cheese until creamy.
• Add sugar substitute, eggs, half-and-half, and vanilla.
• Beat until well blended.
• Transfer into ramekins.
• Place into larger baking dish and add hot water to depth of 1 inch.
• Bake until set (approx 45 mins).
• Remove and cool.
• Serve chiled or at room temperature.
• Sprinkle with cinnamon.

DUSTED VANILLA RICOTTA FRITTERS

Steps:

• In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
• Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
• While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
• Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
• Fry until deep golden and cooked through, 3 to 4 minutes.
• Transfer fritters to rack with a slotted spoon to drain.
• Continue frying in batches of 8.
• Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.

GALE GAND'S BAKED RICOTTA CUSTARD

Steps:

• Preheat oven to 250 degrees F.
• Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® Granulated Sweetener, beating until blended.
• Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
• Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.
• Bake at 250 degrees F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.