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Orange & ricotta desserts
Orange & ricotta desserts
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Ingredients:
  • 1kg fresh ricotta
  • 6 oranges
  • 395g (1 3/4 cups) caster sugar
  • 80ml (1/3 cup) water
  • 30ml rum
  • 125ml (1/2 cup) thin cream
  • 40.00 gm caster sugar, extra
Instructions:
  • Prepare a strainer with a double layer of muslin over a large bowl. Put the ricotta in the strainer and fold the muslin over it. Place a weighted bowl on top to press out moisture. Refrigerate overnight to drain.
  • Peel oranges lengthways using a vegetable peeler, then remove the white pith using a small sharp knife. Cut the rind into long, thin strips and place the oranges in a bowl in the fridge. Line 2 large baking trays with non-stick baking paper.
  • In a large saucepan, combine 280g (1 1/4 cups) of sugar with water. Stir over low heat until the sugar dissolves. Use a wet pastry brush to wipe down the sides of the pan to eliminate any sugar crystals. Increase heat to high, add the rind, and bring to a boil. Boil uncovered for 10-15 minutes, occasionally brushing down the sides of the pan with a wet brush, until the syrup turns golden brown. Quickly transfer the rind to lined trays and let it set for 30 minutes. Store 1/3 of the candied rind in an airtight container lined with non-stick baking paper. Chop the rest of the rind and place it in a bowl.
  • In a food processor, combine ricotta, sugar, and rum. Process until smooth, scraping down the sides of the bowl as needed. Add cream and continue processing until well combined. Stir in the chopped rind. Enjoy!
  • Prepare six 185ml (3/4-cup) dishes by lining them with plastic wrap, allowing excess to hang over the sides. Evenly distribute the mixture into the dishes, then press down and smooth the surface using a spoon. Fold the overhanging plastic wrap to completely cover the mixture. Refrigerate on a tray for at least 4 hours to slightly firm.
  • Using a small sharp knife, carefully remove the white pith from the oranges and slice them into 1cm-thick rounds. Arrange a layer of orange rounds in a medium shallow dish, sprinkle with a touch of extra sugar and some of the remaining rum. Continue layering with the rest of the oranges, sugar, and rum. Cover and let sit for at least 1 hour to macerate.
  • Serve by delicately flipping the desserts onto plates, removing the plastic wrap, garnishing with the reserved rind, and accompanying with macerated oranges.

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