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Chocolate baked ricotta with white balsamic strawberries
Chocolate baked ricotta with white balsamic strawberries
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Prep Time:
270 minutes
Cook Time:
75 minutes
Total Time:
345 minutes
Delicious chocolate ricotta bake with fresh strawberries - a stunning summer dessert.
Ingredients:
  • 250g dark chocolate, melted
  • 500g ricotta cheese, well drained
  • 300ml thick cream
  • 3 eggs
  • 130g caster sugar
  • 1.25 gm ground cinnamon
  • 100g finely crushed amaretti biscuits
  • 60ml white balsamic vinegar
  • 10.60 gm lemon juice
  • 500g strawberries, hulled
  • Lightly whipped cream, optional, to serve
Instructions:
  • Preheat your oven to 190°C. Line the base of a 12 x 25 x 8cm loaf pan with non-stick baking paper, then give it a light spray of cooking oil.
  • In a double boiler, gently melt the chocolate, then let it cool for a bit. Combine ricotta, cream, eggs, 100g sugar, and cinnamon in a food processor until smooth. Blend in the melted chocolate until creamy.
  • Combine the amaretti by pulsing quickly, then pour into the lined pan and bake for 1 hour until set. Allow to cool in the pan before refrigerating for 4 hours until firm.
  • In a saucepan over low heat, combine vinegar, lemon juice, and the remaining sugar. Stir until the sugar dissolves. Let it cool before using.
  • Dice the strawberries and transfer them to a non-metallic bowl. Pour the vinegar mixture over the berries and let them sit for 1 hour to macerate.
  • Invert the baked ricotta onto a serving plate. Enjoy with a dollop of cream and fresh strawberries, if desired.

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