Lime Ricotta Recipes

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

SOURDOUGH KEY LIME RICOTTA COOKIES

Steps:

• Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
• Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
• Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
• For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
• Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
• These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

LEMON & LIME RICOTTA PIE

Steps:

• Preheat the oven to 180C/350F degrees.
• Separate the eggs.
• Whisk the egg whites until firm.
• Combine the other ingredients and mix well.
• Fold in the egg whites
• Line a baking tin with parchment paper.
• Pour the mixture into the cake tin and bake for 25 minutes until firm and golden on top.
• Chill for at least 90 minutes and serve with berries of choice on top. (optional).
• Eat and enjoy!

LIME RICOTTA

Steps:

• Mix the ricotta with the honey and lime.
• Add almonds if a richer dessert is wanted.
• Serve chilled.

LIME AND RICOTTA COURGETTE PASTA

Steps:

• Place a large pot of salted water to boil.
• Wash and cut yellow and green zucchini in half widthwise, then in half length wise. Cut into small stands creating a shoestring or match stick shape.
• In a saute pan drizzle in 2 tablespoons of the e.v.o. oil. Bring to a medium to high heat. Sprinkle in chili flakes. Toss in minced garlic followed by the courgette (zucchini) strands immediately, as to not let the garlic burn.
• Saute for about 5 minutes seasoning with fine sea salt and freshly cracked pepper.
• Take off heat and set aside.
• While courgette are sauteing, place spaghetti into the boiling water and cook for about 8 minutes or a couple of minutes before the suggested cooking time. Put saute pan with zucchini (courgette) onto heat again, toss in spaghetti and toss well making sure to get all the oil and courgette infused into the pasta. Keep some of the pasta cooking water.
• Zest the lime into the pan, and also squeeze the juice in and toss again.
• Sprinkle in ricotta and some of the grated Grana Padano and pour in some of the pasta water, just enough to create a bit of sauce.
• Sprinkle in fresh basil slivers, and chopped parsley, finish with a splash of olive oil, toss and take off heat. This last phase of cooking takes about 3-4 minutes.
• Plate pasta and finish with a drizzle of olive oil and a sprinkle of grated Grana Padano.
• Ready to serve. Enjoy!

MANGO-LIME RICOTTA PARFAITS

Steps:

• In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.