Blood Orange and Ricotta Dessert
A delicious dessert that goes great with a glass of rosé. Enjoy!
- 75 g Unsalted Butter
- 150 g Flour
- 50 g Sugar
- 1 Egg Yolk
- a pinch of Salt
- Orange Zest from one Orange
Blood Orange and Ricotta Cream:
- 2 tubs Ricotta
- 4 Blood Oranges for juice
- 5 Blood Oranges
Prepare the Biscuits:
Mix the butter with the flour. Add the sugar, egg yolk, and orange zest scraped from one blood orange. Make a homogeneous pastry and put it in the fridge for an hour.
Preheat a fan oven (convection) to 170°C (340°F).
Form into a thick sausage, cut off equal-sized slices, about 1.5 cm thin. Squish them a little flatter and add to a lined baking tray—Bake for about 15 minutes, or until golden brown.
Prepare the Blood Orange and Ricotta Cream:
Put 2 tubs of Ricotta in the freezer for about 30 minutes, so it’s very cold when you make the dessert.
Squeeze 4 oranges, add the juice to a saucepan and add half as much sugar as a liquid. Cook on medium heat until the liquid thickens. Cut two thin slices of orange and add to the syrup for a few minutes. Remove and put on a plate for later.
Take four oranges and peel them using a good knife. You will need to remove all the peel and the zest. Then, fillet the orange pieces from between the skin (takes a bit of patience) and add them to the cooled syrup.