Raspberry Ricotta Fondant
A delightful dessert that combines the creaminess of ricotta cheese with the tartness of fresh raspberries for a light and flavorful treat.
Ingredients
Main Ingredients
- 250 g Ricotta Use fresh or low-fat ricotta for a lighter dessert.
- 200 g Fresh or thawed raspberries Frozen raspberries can be used; thaw and pat dry before use.
- 100 g Powdered sugar For sweetness.
- 3 pieces Eggs Provides structure and moisture.
- 50 g Flour Can be substituted with gluten-free flour.
- 1 teaspoon Vanilla extract For flavor enhancement.
- Butter Butter (for the mold) To prevent sticking.
- A little g Flour (for the mold) To prevent sticking.
- Powdered sugar Powdered sugar (for decoration, optional) For a decorative touch when serving.
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- Generously butter a round mold of 20 to 22 cm in diameter, then lightly flour it to prevent sticking.
- In a bowl, whisk together the ricotta, powdered sugar, eggs, and vanilla extract until smooth.
- Gently fold in the flour and raspberries using a spatula.
- Pour the mixture into the prepared mold, ensuring an even spread.
Baking
- Bake in the preheated oven for approximately 30-35 minutes, or until the center is set and a toothpick comes out clean.
- Allow the fondant to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.
Notes
To store, wrap tightly and refrigerate for 3-4 days or freeze for up to a month. Avoid overmixing to keep a light texture.