Dessert of ricotta with air raspberry cream

Description

Crumbly shortbread crust, cooked in boiled egg yolk + thin layer of ricotta + air cream with a pleasant sourness of the raspberry. Found on the forum of Nicks recipe "curd cake" and decided to bring it to the level of dessert (just before hooked on the Kurds))) I Hope I did it)))

Ingredients

Butter

90 g
Flour

100 g
Leavening agent

3 g
Yolk egg

20 g
Powdered sugar

25 g
Salt
Ricotta

250 g
Sugar

100 g
Chicken egg

2 piece
Cream

60 ml
Starch

1 Tbsp
Vanilla
Cream

200 ml
Raspberry

100 g
Chicken egg

1 piece
Sugar

70 g
Butter

50 g

Cooking

Sand for the foundations, mix the flour and baking powder, sift. Butter cut into pieces, add to flour and grind hands crumbs. Add powdered sugar and salt. The yolk pass through a fine strainer. Knead the dough. If the dough will crumble, add 1-2 tsp of ice water. Wrap the dough in plastic wrap and put into the refrigerator for 1 hour.

Remove the dough from the refrigerator, roll out to a thickness of 0.3-0.5 cm, cut to size form. My uniform 21x21 cm Bake at 180*C until then, until the edges of the bases are browned. Cool. Can bake sand based on a favorite recipe. But cooked this recipe was perfect -- crispy, crumbly, easy to cut.

Pre-heat oven to 160*C. For a layer of ricotta mix low-fat cream, egg yolks, half the sugar, ricotta, starch, and vanillin.

Separately, beat egg whites with the remaining sugar. In a number of techniques to introduce whipped egg whites to the ricotta, stirring gently with a spatula trying to preserve the airiness of proteins.

Spread on cooled shortbread base. Place in oven and reduce temperature to 140 ° C. Bake for about 40 min. Cool, better let stand overnight in refrigerator.

Air raspberry cream raspberry we'll need Kurd. It is logical to assume that Kurd just raspberry needed raspberry))) In my case, frozen. To shift raspberries (not defrosting) in a saucepan, add half of the sugar. Bring to boil and boil on low heat for about 10 minutes.

Berry the resulting mass RUB through a sieve. Return the puree to the saucepan and again bring it to boil.

Egg and remaining sugar, whisk until light in color. You can strain this mixture to stir bad protein were not included in the cream. Put a Cup of egg mass on a steam bath and, stirring constantly with a whisk, bring the mixture until thick. The mixture should not be thick, must be the thick original. Parts add the berry puree. Mix well. Let the mixture cool slightly and put in soft butter, stir. Cool completely. We'll need a half Cup cooked.

Cold and a little heavy cream (to taste) of powdered sugar until smooth. Fill a pastry syringe and make the edge of the cooled dessert "dam" because raspberry cream keeps bad form. Break the cake into portions and label them cream.

The remaining cream gently, in stages, add to the raspberry curd.

Fill the syringe with the cream and fill the void.

Another time to roll out sand-based thinner and take the form of a smaller size to layer of ricotta was higher.

The remaining Kurd I froze in the plastic cups. Refreshingly out – almost ice cream.

The girl who published the recipe for "pie" with ricotta, wrote that she substitutes ricotta for the "cheese+heavy cream". But! I'm sure in her case turns out completely different dish. Closer to the "Royal cheesecake". Dessert of ricotta and cottage cheese pie is, as they say, "two big differences".

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