Food recipes
Christmas Ricotta Bombe
Christmas Ricotta Bombe
This can be made days ahead.
Yield: 10 to 12 servings | Prep time: 15 minutes, plus 4 hours freezing | Cook time: 30 minutes
Ingredients:
Chocolate Sponge:
7 ounces (200g) butter
7 ounces (200g) caster sugar
3 large eggs
7 ounces (200g) self-raising flour
1 rounded teaspoon baking powder
3 rounded tablespoons cocoa powder
Filling:
2 (250g) containers ricotta cheese
About 2 3/4 ounces (80g) sugar
1 handful mixed glacé fruit, chopped
1 tin cherries, drained
4 ounces (100g) chocolate, broken up
1 handful flaked almonds
2 heaped tablespoons good coffee beans, crushed
2 egg whites
A good drizzle of orange liqueur
Cocoa powder, for dusting
Directions:
Preheat oven to 350 degrees F (180°C/gas 4). Line 2 (10-inch) cake tins with greaseproof paper and rub with a little butter.
In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder, and cocoa powder. Mix well and divide between the tins. Bake for 7 to 8 minutes until firm but soft.
While the sponge bakes, blitz the ricotta with the sugar in a food processor until shiny and smooth. Scoop into a bowl and stir in the chopped fruit, cherries, chocolate, and almonds. Add the crushed coffee to taste. Whip the egg whites and fold into the ricotta mixture.
Turn out the sponge while still hot and cut into 8 wedges. Line a shallow round bowl, about 9 inches across, with two sheets of cling film. Fit half the sponge pieces neatly around the inside of the bowl.
Drizzle with liqueur, then pour in the ricotta mixture. Level it out and place the remaining sponge over the top. Drizzle again with liqueur.
Pull the cling film over the top, weigh it down with some plates, and freeze for at least 4 hours.
Serve semi-frozen, dusted with cocoa powder and sliced into wedges. If very frozen, take it out when dinner is served so it can thaw slightly.
This can be made days ahead.
Yield: 10 to 12 servings | Prep time: 15 minutes, plus 4 hours freezing | Cook time: 30 minutes
Ingredients:
Chocolate Sponge:
7 ounces (200g) butter
7 ounces (200g) caster sugar
3 large eggs
7 ounces (200g) self-raising flour
1 rounded teaspoon baking powder
3 rounded tablespoons cocoa powder
Filling:
2 (250g) containers ricotta cheese
About 2 3/4 ounces (80g) sugar
1 handful mixed glacé fruit, chopped
1 tin cherries, drained
4 ounces (100g) chocolate, broken up
1 handful flaked almonds
2 heaped tablespoons good coffee beans, crushed
2 egg whites
A good drizzle of orange liqueur
Cocoa powder, for dusting
Directions:
Preheat oven to 350 degrees F (180°C/gas 4). Line 2 (10-inch) cake tins with greaseproof paper and rub with a little butter.
In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder, and cocoa powder. Mix well and divide between the tins. Bake for 7 to 8 minutes until firm but soft.
While the sponge bakes, blitz the ricotta with the sugar in a food processor until shiny and smooth. Scoop into a bowl and stir in the chopped fruit, cherries, chocolate, and almonds. Add the crushed coffee to taste. Whip the egg whites and fold into the ricotta mixture.
Turn out the sponge while still hot and cut into 8 wedges. Line a shallow round bowl, about 9 inches across, with two sheets of cling film. Fit half the sponge pieces neatly around the inside of the bowl.
Drizzle with liqueur, then pour in the ricotta mixture. Level it out and place the remaining sponge over the top. Drizzle again with liqueur.
Pull the cling film over the top, weigh it down with some plates, and freeze for at least 4 hours.
Serve semi-frozen, dusted with cocoa powder and sliced into wedges. If very frozen, take it out when dinner is served so it can thaw slightly.
Printed from https://recipe.bluelayer.org/recipe/74646/christmas-ricotta-bombe