Desserts – Busti

Tiramisù

Chiara — Mon, 01 Mar 2021 09:24:54 +0000

	Difficulty Medium
	Preparation 45 minutes

	Doses for 4 person
	Cost Medium

Ingredients

190 g whipping cream
200 g Ricottina la Mini Pec
150 g sugar
250 g mascarpone
60 g egg yolk
vanilla extract
pavesini (or small ladyfingers)
coffee
unsweetened cocoa powder

Preparation

First, prepare the coffee, then pour in 30 g sugar and mix. Then whip the cream along with 60 g sugar and refrigerate for a few minutes. Beat the egg yolks with 60 g sugar and the vanilla extract until well blended, then slowly add the mascarpone, the Ricottina and lastly the whipped cream, being careful to blend delicately in the same way from downwards to upwards. Now it’s time to combine the Ingredientss. Pour a ladleful of the mascarpone and ricotta cream at the bottom of a pan to create the first layer and spread evenly. Dip ladyfingers in cold sweetened coffee, then place them on the cream layer to create a second layer (line the ladyfingers the same way in rows). Then pour over a layer of the cream to cover and repeat the process until you finish the cream and the biscuits. Dust the top with cocoa powder and refrigerate for at least 2 hours. Serve cold.

What is needed

some bowls
whisk or food processor
ladle
coffeepot or coffeemaker
heat resistant pan

Neccio

Chiara — Mon, 01 Mar 2021 09:20:43 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 3 minutes
	Doses for 3 persons
	Cost Medium

Ingredients

150 g chestnut flour
120 ml water
1 pinch of salt
1 tablespoon sugar
e.v.o. oil
300 g Ricotta Luciana
2-3 tablespoons granulated sugar

Preparation:

Neccio is a typical Tuscan chestnut pancake. First, whisk the Ricotta Luciana and sugar until blended. Sieve the flour into a bowl so that there are no lumps. Add sugar and salt, then pour the water in a thin stream and whisk to avoid lumps.
Mix until you get a smooth batter similar to that of crepes. Grease pan with a little olive oil to coat, then pour a ladle of batter into the center of the pan and cook over low heat 2-3 minutes on one side until golden, then flip the pancake and cook on the other side. Place two tablespoons of the Ricotta mixture in the center of each pancake, fold the pancake over and serve warm.

What is needed

sieve
some bowls
pan for crepes
whisk

Ricotta and Figs Pie

Chiara — Mon, 01 Mar 2021 09:14:13 +0000

	Difficoltà Media
	Preparazione 60 minuti
	Cottura 24 minuti
	Dosi per 6 persone
	Costo Medio

Ingredients

For the pastry

250 g flour
125 g butter
100 g sugar
1 lemon
1 pinch of salt

For the filling

500 g Ricotta Ricche Terre Toscana
150 g sugar
1 egg yolk
10 fresh figs

Preparation:

First step, prepare the pastry. In a bowl mix butter and sugar, then add the eggs, the flour and the grated lemon zest. Knead the dough with the food processor. If you don’t have a food processor, you can knead the dough by hand briefly and gently on a floured surface. Once you have obtained a smooth and non-sticky mixture, wrap it in plastic film and refrigerate for at least two hours. Meanwhile sieve the Ricotta, then add sugar and egg yolks and mix together. Line a baking pan with baking paper, then roll the dough and place it in the pan. Bake for 12 minutes at 180 °C. When done, fill with the Ricotta mix and bake for further 12 minutes or until the crust is golden brown. At this point cut the figs into little slices. Take the tart out of the oven and arrange the figs over the cream to decorate. Serve at room temperature.

What is needed

some bowls
grater
baking pan
sieve
food processor
plastic film

Cheesecake

Chiara — Mon, 01 Mar 2021 09:11:02 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time –
	Doses for 1 person
	Cost Medium

Ingredients:

For the crust

150 g dry biscuits (as Digestive)
80 g butter

For the filling

600 g Ricotta Morbidosa
5 tablespoons icing sugar
130 ml fresh cream
100 g berries
1 spoon sugar
15 g isinglass
vanilla extract

Preparation:

Prepare the biscuit base. Crush the biscuits and
put crumbs into a bowl, then add the melted butter
and mix well. Line the bottom of a 22 cm diameter
springform pan with baking paper or grease it with
butter. Pour the mixture into the springform pan and
press well with the back of a spoon until firm and
flat. Chill crust in refrigerator for at least half an
hour. Meanwhile prepare the filling. In a medium
bowl whisk Ricotta Morbidosa, half of the cream, the
vanilla extract and the icing sugar. Put the isinglass
to soften in cold water, then squeeze it.
In a saucepan heat the rest of the fresh cream, then
add the isinglass , cook until melted and finally
blend with the Ricotta cream. Now pour the cream
on the cold biscuit base and smooth the top, then
refrigerate until the filling is firm for several hours or
overnight.
Next prepare a berry jam. Put the berries and sugar
into a pan over low heat and simmer for a few
minutes, then let chill. When the cheese cake is
ready, remove the sides of the springform pan and
cover the cake with the jam. Top with some fresh
berries and serve very cold.

What is needed

some bowls
springform pan
saucepan
food processor
baking paper