Strawberry and Ricotta Crumble: Crunchy coconut crumble covers a ricotta cream and strawberries in syrup on the bottom, rich taste and super easy preparation, it is possible to avoid the first cooking of the strawberries but in this way they will lose a little in flavor, the whole preparation takes 10-12 minutes and 25 minutes of cooking in the oven, I recommend you put the cocottine (mine are in pyrex so they can be baked) on a baking sheet, in the video it is not seen, but I used it to avoid dirtying the whole oven with the strawberry syrup in cooking! The result, crunchy on top of creamy and sweet inside! Perfect dessert for a special occasion like Mother's Day!
Ingredients for 2 people
Strawberries 220 gr
Ricotta 220 gr
sugar 20 gr
icing sugar 10 gr
vanilla extract 1 tsp
1/2 egg
For the Crumble
00 flour 40 gr
rapè coconut 30 gr
butter 30 gr
sugar 15 gr
Watch the VideoRecipe of the Strawberry and Ricotta Crumble below:
How to make Coconut Crumble with Strawberries and Ricotta
Let's prepare the strawberries to put on the bottom of the coccottine: wash the strawberries, remove the stalk and cut them into small pieces, put them in a saucepan with 20 grams of granulated sugar, cook over low heat for 8-10 minutes. Let's keep the strawberries aside.
Now let's prepare the ricotta cream: put the ricotta, icing sugar, 1/2 egg and vanilla essence in a bowl, mix and set aside.
Finally, for the Crumble, put the butter into small pieces, the flour and the rapé coconut (grated / coconut flour) and the 15 grams of sugar in a bowl. We compact and then crumble the mixture several times (as in the video).
We compose the dessert in the cocottine: on the bottom we put a few tablespoons of strawberries in syrup, on the strawberries we put a couple of tablespoons of ricotta cream, level, and finally cover the cream with a layer of crumble, put the cocottine on a baking tray (for avoid that the juice of the strawberries in cooking dirty the oven).
We bake at 180 degrees for 24 minutes or until golden brown. We serve lukewarm.
The soft donuts with ricotta and raspberry jam they are easy and light sweets. Soft and delicious, these nice cakes are also without butter, worthily replaced by ricotta, which makes them soft and fragrant.
These ricotta donuts are ideal sweets to prepare for breakfast or for a snack. The ricotta in the dough makes the desserts soft, less heavy and more digestible.
You can use jam to your liking: any taste suits us, indeed you could also stuff them with different flavors to form a delicious harlequin!
The recipe is very simple. Let's see it together right away.
Soft ricotta donuts with raspberry jam
Ingredients
3 eggs
120 g of sugar
4 tablespoons of water
grated zest of one lemon
250 g of ricotta in a tray
60 ml of seed oil
250 g of flour 00 (or 200 g of flour + 50 g of potato starch)
1 sachet of baking powder
silicone mold for donuts
Preparation
Start by beating the whole eggs together with the sugar. You can do this in a planetary mixer or with an electric mixer.
When the mixture is soft and creamy, add the ricotta in the pan, the seed oil and 4 tablespoons of water or lemon juice.
Mix the ingredients and then add the sifted flour, baking powder and grated lemon rind. Mix everything and distribute the mixture in the appropriate donut mold.
Bake at 180 degrees for about 25-30 minutes. They shouldn't get too dark. However, once the time has elapsed, always do the toothpick test to verify cooking.
Once the donuts are very cold, remove them from their mold and turn them over to have the central hole facing up.
So fill them with a teaspoon of your raspberry jam or other of your choice. If you want you can also fill with hazelnut cream!
A sprinkle of icing sugar and your ricotta donuts are ready!
If you like desserts with ricotta, then try this fantastic apple pie too.
Soft apple pie with ricotta
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There Sicilian rotisserie is are gods Rustic leavened of Brioche dough typical of Sicilian cuisine in particular dthe Palermo, where it is also called Palermitan rotisserie! It comes in a dough based on flour, yeast, water, lard from which can be achieved lots of cottages: Small pizzas, Rollò Sicilians, croissants salty, Triangles stuffed, swivels rustic! From neutral taste slightly sweet and from very soft texture to melt at the bite, if you don't know them, they will make you fall in love at the first taste!
Like any traditional recipe, they exist different versions is small variations. What I give you today is there Original recipe of the Sicilian rotisserie, or theperfect base dough taken from my regional cookbook. It's about a quick and easy preparation! L'dough it is prepared by combining all the ingredients together, it can do both with the planetary mixer be by hand ! The original version wants you to use lard, but if you want you can also make a version without lard with butter or theoil! In the ingredients find all variants! From this base dough you can create all types of Palermitan cottages which you prefer and stuff them to taste with Ham cooked, scamorza cheese, cheeses, cold cuts, mixed vegetables, spinach, ricotta! You can choose to make only 1 type or realize the typical Sicilian rotisserie Made of a mix of everything! To you the choice! Excellent either hot and steaming that freddi! Perfect to make for appetizers, Appetizers, Special occasions, Birthdays, Buffet is Carnival together with many other delicious delicacies such as salty Migliaccio, rustic chatter, salted castagnole. Kids will love them too!
Discover also:
La Brioche col tuppo (the typical Sicilian pastry brioche, to be enjoyed plain, with ice cream or granita!)
Sicilian rotisserie recipe
PREPARATION TIMES
Preparation
Cooking
Total
Ingredients
Quantity for 30 pieces
Basic dough:
250 grams of flour '00
250 grams of flour 0
10 gr of fresh brewer's yeast or 1/2 sachet of dry brewer's yeast
250 gr of water
60 gr of lard (or equal quantity of soft butter or seed oil)
50 grams of sugar
10 gr of salt
1 yolk to brush at the end (optional)
To fill:
4 – 5 frankfurters
2 – 3 slices of cooked ham or sliced
2 – 3 slices of stretched bacon
70 – 80 gr tomato pulp
50 – 50 grams of smoked cheese
100 gr of boiled spinach
extra virgin olive oil
Origan
salt
Method
How to make the Sicilian rotisserie
First of all mix the flour with the dry yeast, if you use the fresh one, dissolve it in 1 teaspoon of water.
Then add the sugar, mix, finally add the water, knead and gradually add the lard or the butter or oil, make sure that the dough hinges, or becomes elastic, kneading vigorously by hand or with the leaf of the planetary.
Finally add the salt, mix well and form a ball:
Finally let it rise at about 28 ° oven turned off recently until it triples in volume about 3 – 4h:
Turn the dough over on a work surface
How to make Sicilian cottages
First of all, remove the pieces of 25 gr this is the standard measure; if you want you can also make larger cottages depending on your needs.
Then to make the croissants, roll out the dough with a rolling pin, stretch well to at least 13 cm form a triangle, add a little filling in the wide part, in this case ham and smoked cheese, roll up:
For the swivels, stretch the piece to 20 cm, lay some coppata bacon and roll up:
To make the Palermo rollò, make a 20 cm snake and roll it around a sausage cut in half.
As you make them, place them on a baking sheet lined with parchment paper. Let it rest for 40 minutes, then brush with egg yolk if you like:
For the pizzas, just flatten the round piece season with 1 teaspoon of tomato previously seasoned with oil and salt and add to the surface with a pinch of oregano.
For the dumplings just make squares from the initial piece flattening with a rolling pin, stuff with previously boiled spinach and seasoned with oil and salt, add smoked cheese and close the sides with a pinch in the center.
Finally, cook only 1 pan at a time in a very hot static oven at 180 ° for about 15 minutes in the central part. minute more or less varies according to the oven.
Remove from the oven and enjoy yours Sicilian rotisserie
Seal immediately with a contact film as soon as they are cold! in this way they will keep for 3 days!
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