Ricotta Cappuccino Recipes
ITALIAN LEMON RICOTTA CAKE
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Provided by Angela Allison
Time 1h7m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Nutrition Facts : Calories 217 kcal, ServingSize 1 serving
RASPBERRY-RICOTTA CAKE
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
- Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
RICOTTA CAPPUCCINO
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 4 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
- Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
- To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
RICOTTA CAPPUCCINO
Yield 4 mugs
Number Of Ingredients 7
Steps:
- Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar. Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
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- Boil 1/4 cup water on stove top or in microwave. Whisk 2 tablespoons of the water with espresso powder in a small bowl. Whisk remaining 2 tablespoons of water with gelatin in another small bowl until completely dissolved. If it doesn't dissolve completely, heat it in the microwave for a few seconds.
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- To prepare the ricotta cake and pears, start preparing the hazelnut biscuit dough. Put the hazelnuts in a mixer (toasted and shelled) and blend them to obtain a fine powder (do not use the ready-made flour, with the hazelnuts you will get a much better and crunchy taste!). Don’t forget to take some hazelnuts apart for the final decoration.
- With the whisk of an electric mixer or a planetary mixer, work the sugar and the eggs until the mixture is swollen and frothy.
- In a bowl sift the flour and the baking powder, add the powdered hazelnuts and mix well. Add these dry ingredients by spoonful to the egg mixture, continuing to work with a flat whisk or spatula.
- Also add a pinch of salt and the melted butter and cool, then pour the dough into two cake pans of 22cm in diameter, in an openable circle, covered with parchment paper. Bake the basis of the cake in a preheated static oven at 180 ° for 10 minutes, take out of the oven and let it cool completely.
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- For making your pumpkin and ricotta ravioli, you must first prepare the dough: place the flour on a work surface, make a hole in the middle. Mix together the 4 eggs and put them in the hole together with salt and warm water, one drop at a time, adjust as you work the dough.
- Mix all the ingredients adding the flour a little at a time until you get a smooth dough with a good consistency. If it’s too sticky add more water or, on the contrary, if it is too soft add some flour. Then wrap it in plastic wrap and let it rest in a bowl for about one hour.
- Dedicate yourself in the meantime to the preparation of the ravioli filling: cut the pumpkin into pieces; bake in the oven for about 25 minutes at 180 °, in this way the skin will soften and it will be easier to peel it. So once cooked, peel and mash the pumpkin with a fork until it becomes a cream.
- At this point, take a bowl and add to the pumpkin puree, ricotta, an egg, Parmesan, nutmeg, salt and taleggio cheese (or another very tasty cream cheese). Mix everything well.
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