Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Anna Olson

Ricotta Custards with Cherry Compote


Ricotta Custards with Cherry Compote

Makes 4 custards.

Serves 4

Ingredients

  • ¾ tub (1 ½ cups) fresh ricotta cheese (regular, not low-fat)
  • ¼ cup sugar
  • 2 large eggs
  • 1 vanilla bean
  • Dash ground cinnamon

Cherry Compote

Method

  1. Preheat oven to 350 °F. Beat ricotta with sugar until smooth. Whisk eggs separately to combine and whisk into ricotta. Scrape seeds from vanilla bean into cheese and whisk in with cinnamon. Spoon ricotta into 8 5-ounce ramekins and place on a baking sheet. Bake for 30 to 40 minutes, until tops are a deep golden brown.
  2. Serve custards warm or chilled.

Cherry compote

  1. Simmer all ingredients in a saucepot over medium-low heat until sauce reduces by about half and doesn’t run when dripped onto a plate, about 10 minutes. Allow to cool to room temperature.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...