Baked Ricotta with cherries in a vanilla syrup
For the baked ricotta
750g ricotta cheese
2 eggs
1 vanilla bean
175g caster sugar
200g unsalted pistachio nuts
Preheat your oven to 150C (300F/Gas 2). Put the ricotta and eggs in a large bowl, then beat together. Carefully split the vanilla bean and scrape the seeds into the ricotta, reserving the bean itself for the syrup. Now add the sugar and pistachios and beat together well. Life is easier if you have a non stick loaf (bar) tin, about 21x10x5cm(8.25x4x2in), for the ricotta, but if you don't have one, then grease and line the tin with plastic wrap. Spoon the ricotta mixture into the tin and smooth the top, then cover the tin with foil. You now want to cook the ricotta in a bain-marie, which is basically means in a water bath. To do this, place your loaf tin in a roasting tray and pour in enough boiling water to come halfway up the outside of the ricotta tin. Bake this for 50mins. Remove from the water, take of the foil and allow the ricotta to cool completely in the fridge before turning out - it will need a few hours to cool.
For the Cherries
280g sugar
1 lemon
the leftover vanilla bean from the ricotta
100ml cold water
55ml kirsch
250g cherries
Put the sugar, a small piece of lemon zest, the vanilla bean and water in a saucepan and cook over medium heat for about 10 minutes, or until you have a very pale caramel. Remove the pan from the heat and stop the cooking process by carefully adding a squeeze of lemon juice and the kirsch. Allow to cool completely but don’t refrigerate – it will take about 45 minutes.Take you cherries and remove their stems. Working over a bowl, tear the cherries in half to remove the stone. I like the look of the torn untidy pieces of cherry; also you will be squeezing out the juice, which will look great on the plate. Keep in the fridge until you are ready to serve.
For servingSlice the ricotta into about eight even pieces, depending on how many people you are serving. Remove the lemon zest and vanilla bean form the syrup and pour the syrup over the cherries, then serve the cherries over the cut ricotta.
750g ricotta cheese
2 eggs
1 vanilla bean
175g caster sugar
200g unsalted pistachio nuts
Preheat your oven to 150C (300F/Gas 2). Put the ricotta and eggs in a large bowl, then beat together. Carefully split the vanilla bean and scrape the seeds into the ricotta, reserving the bean itself for the syrup. Now add the sugar and pistachios and beat together well. Life is easier if you have a non stick loaf (bar) tin, about 21x10x5cm(8.25x4x2in), for the ricotta, but if you don't have one, then grease and line the tin with plastic wrap. Spoon the ricotta mixture into the tin and smooth the top, then cover the tin with foil. You now want to cook the ricotta in a bain-marie, which is basically means in a water bath. To do this, place your loaf tin in a roasting tray and pour in enough boiling water to come halfway up the outside of the ricotta tin. Bake this for 50mins. Remove from the water, take of the foil and allow the ricotta to cool completely in the fridge before turning out - it will need a few hours to cool.
For the Cherries
280g sugar
1 lemon
the leftover vanilla bean from the ricotta
100ml cold water
55ml kirsch
250g cherries
Put the sugar, a small piece of lemon zest, the vanilla bean and water in a saucepan and cook over medium heat for about 10 minutes, or until you have a very pale caramel. Remove the pan from the heat and stop the cooking process by carefully adding a squeeze of lemon juice and the kirsch. Allow to cool completely but don’t refrigerate – it will take about 45 minutes.Take you cherries and remove their stems. Working over a bowl, tear the cherries in half to remove the stone. I like the look of the torn untidy pieces of cherry; also you will be squeezing out the juice, which will look great on the plate. Keep in the fridge until you are ready to serve.
For servingSlice the ricotta into about eight even pieces, depending on how many people you are serving. Remove the lemon zest and vanilla bean form the syrup and pour the syrup over the cherries, then serve the cherries over the cut ricotta.
Delish in very small serves
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