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Baked ricotta with brandied oranges
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ricotta brings creamy texture to desserts.
Ingredients:
  • 350g fresh ricotta
  • 1 egg
  • 75.00 gm icing sugar mixture
  • 1/2 tsp vanilla bean paste
  • Double cream, to serve
  • 3 oranges
  • 70.95 gm caster sugar
  • 14.40 gm honey
  • 20.00 ml brandy
Instructions:
  • Preheat your oven to 170°C/150°C fan-forced. Lightly grease 4 holes of a 6-hole, 34? cup-capacity Texas muffin pan with baking paper rounds.
  • Combine ricotta, egg, icing sugar, and vanilla bean paste in a food processor and blend until smooth. Distribute mixture evenly into the muffin pan cavities. Lightly tap the pan on the counter to remove any air bubbles. Put the pan in a deep baking dish. Fill the dish with boiling water halfway up the side of the muffin pan. Bake for 25 minutes or until set. Let it cool, then chill in the refrigerator for 1 hour.
  • Prepare the Brandied oranges: Remove the skin and pith from the oranges, then carefully segment them over a bowl to reserve any juice. Squeeze any remaining juice from the membranes. Combine the orange juice, 1/2 cup of cold water, sugar, and honey in a small pan over low heat. Stir continuously for 5 minutes or until the sugar dissolves. Increase the heat and bring the mixture to a boil. Let it boil uncovered for 8 to 10 minutes until it slightly thickens. Allow it to cool for 30 minutes before using.
  • Pour brandy into the syrup mixture, then pour the mixture over the orange segments. Place the ricotta on small plates, top with the oranges, drizzle with syrup, and serve with cream.

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