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Baked Ricotta Cakes with
Fruit Sauce |
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SERVES
FOUR
1 cup ricotta cheese
2 egg whites, beaten
4 tbsp scented honey, plus extra to taste
4 cups mixed fresh or frozen fruit, such as strawberries,
raspberries, blackberries and cherries
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1 |
Preheat the
oven to 350°F. |
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2 |
Place the ricotta cheese in a bowl.
Break it up with a wooden spoon.
Add the beaten egg whites and honey.
Mix them thoroughly until smooth and well combined. |
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3 |
Lightly grease four ramekins.
Spoon the ricotta mixture into the prepared ramekins and
level the tops.
Bake for 20 minutes, or until the ricotta cakes are risen
and golden. |
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4 |
Meanwhile, make the fruit sauce.
Reserve about one-quarter of the fruit for decoration.
Place the rest of the fruit in a pan.
Add a little water if the fruit is fresh (less if you are
using frozen fruits).
Heat gently until softened. |
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5 |
Leave to cool slightly and remove any pits if using
cherries.
Press the fruit through a sieve.
Taste and sweeten with honey if it is too tart.
Serve the sauce, warm or cold, with the ricotta cakes.
Decorate with the reserved berries. |
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