![]() ![]() Take out of the oven and leave in a baking tin to cool. Place into the middle shelve of the oven and bake for 35 minutes. Add ricotta and pear mix then sprinkle evenly the remaining breadcrumbsĥ. ![]() Then press with your hands making sure the bottom is evenly covered. In a 22cm baking tin lined with baking paper sprinkle half of the bread crumb mix to cover the bottom of the tin. Fold in the cooked pears and chocolate chips.Ĥ. In a separate bowl mix together ricotta, icing sugar and vanilla paste. Using your hands combine the ingredients until it looks like breadcrumbs.ģ. In a large bowl add together icing sugar, flour, baking powder, butter, vanilla extract and egg. Cook on a low heat for about 7-8 minutes until soft. Heat up a knob of unsalted butter on the frying pan add pears, 10g of icing sugar and lemon juice. Peel, core and cut the pears into medium size cubes. Without further a due… here it is the easiest cake you will ever make!ġ. You could probably get really fancy with presentation and use pear quarters that will be placed on top of the cheese layer. In a way this reminds me of the generic custard tart but instead of custard that binds the fruit we have super light and delicious ricotta cheesecake feeling. The options are endless and that’s what make this recipe so exciting as you can rally put your mark on it and get your creative juices flowing. I can also imagine myself making this into a really delicious airman/winter dessert using plums and with amaretto or spiced pear and cinnamon crumb. If you’re not a fan of pear you could just skip it and add more chocolate chips or make a blueberry and lemon version by adding blueberries instead of pears and lemon juice and zest instead of vanilla extract (I’m defiantly going to be testing that version soon). The recipe for this cake is completely fool proof and gives you a variety of flavour combinations. There is a mix of different textures soft pear, cheesecake like ricotta filling and crunchy streusel on top. It’s very light and not excessively sweet. Overall, Bestia definitely lived up to the hype I would definitely want to go again, but that means booking like 2 months in advance unfortunately. Black pepper ice cream is an interesting concept, but I dont think I would eat it again. It’s an Italian ricotta, pear and dark chocolate crumble cake. Pear Ricotta Tart with black pepper ice cream - this dessert was just okay. ![]() Today I have a super simple 15 min prep 35 min bake cake that is perfect for an after brunch treat. ![]()
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