Recipe for Whipped Ricotta Cheese – serve as a decadent snack with walnut wafers
3 tablespoons sugar
1 tablespoon water
250 gr ricotta
seeds from one vanilla pod
4 slices Blue Ribbon low GI crushed wheat brown bread
2 cups sugar
100 gr walnuts
softened butter to spread bread
spun sugar to decorate (optional)
First off, in a microwave-safe bowl, combine the sugar and water and heat until dissolved.
In a blender combine the ricotta, sugar syrup and vanilla seeds and blend until smooth.
Transfer to a bowl and refrigerate until use.
Toast 4 slices of bread, and set aside.
In a saucepan, on medium heat, melt the sugar until it is a melted amber colour. Add the walnuts to the melted caramel sugar and transfer to a small baking tray. Refrigerate for 30 minutes.
To assemble your dessert, pipe the whipped ricotta into a pretty plate.
Next, cut the crust from the toasted bread and roll it flat with a rolling pin and cut it into wafers or triangles.
After the brittle is cooled, transfer it to a pestle and mortar and ground fine.
Spread the bread with butter and dip it into the finely ground walnut brittle.
Serve the ricotta with wafers and decorate with spun sugar.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.