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Berry and Ricotta Gratin
Nb persons: 6
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Berry and Ricotta Gratin Adapted from Cooking Light | |
1 tablespoon | lemon rind |
1 15-ounce container | organic ricotta cheese |
1 1/2 pounds | fresh berries |
1 tablespoon | lemon juice |
1 tablespoon | triple sec, (or other orange/citrus flavored liquer) |
1/4 teaspoon | black pepper |
5 tablespoons | natural sugar |
1/8 teaspoon | salt |
2 large | egg whites |
Combine lemon rind and ricotta in a large bowl.
Preheat broiler.
Combine 3 tablespoons sugar, salt and egg whites over a double boiler over simmering water. Cook, whisking constantly, for two minutes until egg whites reach temperature of 140 degrees. Remove from heat. Using an electric mixer, beat until stiff peaks form. Fold 1/4th of the egg white mixture into the ricotta, then fold in the remaining egg whites. Spoon evenly over the berries. Place under the broiler and broil until lightly browned.
Place berries in a medium skillet and heat to medium-high. Sprinkle with 2 tablespoons sugar and cook until heated through and releasing some liquid. Add lemon juice, triple sec and black pepper and cook until mixture has thickened.
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