Creamy dessert with ricotta and pine nuts seen in an old issue of Sale & Pepe, also with cornmeal in the dough, very tender and tasty!
Precooked cornmeal is a useful ingredient not only for making polenta but also for creamy desserts and pairs wonderfully with raisins, becoming similar to semolina as in a recipe I put below!
Recipes with cornmeal and/or pine nuts:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups cornmeal (precooked)
- 12.3 oz ricotta (Roman)
- 1.4 cups milk
- 2/3 cup sugar
- 3.5 oz pine nuts
- 1.8 oz raisins
- 1 packet saffron
- 1/2 orange (only zest)
- 1 bean vanilla
- 3 egg yolks
- 2 teaspoons baking powder (level)
- 2 tbsp butter
Tools
- Cake Pans
- Small Bowls
- Casseroles
- Whisks
- Wooden Spoons
Steps
1) To prepare this creamy dessert recipe, I soak the pine nuts in cold water and do the same with the raisins.
2) Over moderate heat, I place the casserole with about 1 liter of water, and when it boils, I sprinkle in all the cornmeal, stirring immediately with a hand whisk or wooden spoon.
3) I continue cooking for the time indicated on the package until fully cooked, constantly stirring to remove any lumps in the polenta.
4) In a bowl, I mix with electric beaters the ricotta, milk, sugar, powdered saffron, vanilla bean seeds, egg yolks, and finally, add the sifted baking powder.
5) The cooked polenta is cooled and then combined with the ricotta mix and more.
6) I drain and dry the raisins, adding them to the mixture with ricotta, milk, saffron, etc.
7) I sprinkle the bottom of a 22 cm cake pan with release agent or fully line it with parchment paper, then pour in the mixture, adding the pine nuts well patted with paper towels.
8) I randomly add small knobs of butter and bake at 356°F in a preheated oven.
9) Once cooked, I let it cool completely and leave the creamy dessert with ricotta and pine nuts mixture in the fridge for a few hours to better compact it.
10) When ready to taste the ricotta and pine nut cake, I take it out 15/20 minutes before serving and…
Bon appétit!
Annalisa★★★★★★★★★★★★★★★★★★★★★★★★★★★
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Annalisa says…
Powdered sugar like it’s raining!!!!
