The BUFFALO RICOTTA AND PEACH DESSERT is a delectable spoon dessert, simple to prepare and really delicious — perfect to serve at the end of a meal, especially in summer when fresh, light desserts are welcome. Buffalo ricotta, while slightly richer than other types, is still much lighter and contains less cholesterol than cream or egg-based creams, and it is a real mine of calcium, phosphorus and vitamins beneficial for our health.
Because it’s made with fruit and fresh cheese, this dessert is perfect after a meal, but it’s also great for a hearty summer breakfast or a Sunday brunch. The dessert is a true symphony of flavors and textures: a tasty, crunchy base with walnuts and cookies, fresh pan-sautéed peach cubes, a soft ricotta and honey cream, and finally a delicate peach gelée. In short, a real triumph of sensations as the spoon sinks into the cup, for the pleasure of the palate.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.3 oz plain dry cookies
- 4 walnut kernels
- 2.5 tbsp butter
- 1 1/3 cups buffalo ricotta
- 6 tsp wildflower honey (or orange blossom)
- 3 yellow peaches
- 3 tbsp wildflower honey
- Half shot (≈3/4 fl oz) rum
- 2 yellow peaches
- 1 espresso cup (≈1 fl oz) water
- 2.5 tbsp sugar
- 1.5 sheets gelatin sheets
Tools
- 4 Small cups
- 1 Frying pan
- 1 Bowl
- 1 Food processor
Steps
The preparation of the BUFFALO RICOTTA AND PEACH DESSERT is simple and quick.
Place the cookies and the walnut kernels in the bowl of a food processor and pulse until finely chopped. Put the mixture on a plate, add the melted butter and mix thoroughly.
Place two tablespoons of the mixture at the bottom of each small glass and press down firmly. Put in the fridge to set for 15 minutes.
Put the buffalo ricotta in a bowl together with the honey (you can use the honey you prefer, just make sure it is not too strong so it does not overpower the delicate flavor of the buffalo ricotta) and mix.
Peel the peaches, remove the pit and cut them into cubes. Put them in a non-stick pan with the honey, then set over the heat and cook for 5 minutes.
Flambé with the rum and allow the liquid to evaporate. Turn off the heat and let cool.
Once the peaches have cooled, take the glasses from the fridge. Place the peaches on top of the cookie base, press them down and cover with the ricotta cream, leaving a little space below the rim of the glasses. Cover with plastic wrap and refrigerate.
Peel the peaches, remove the pit and cut into cubes. Put them in a pan with an espresso cup of water and the sugar. Set over the heat and cook for 10 minutes.
Place them in the bowl of the food processor and blend until a smooth purée is obtained. Soak the gelatin in cold water for 5 minutes. Squeeze it, add it to the warm purée and dissolve it.
Let cool and pour the gelée over the ricotta cream.
Transfer the buffalo ricotta and peach dessert to the fridge and let the gelée set for at least 2 hours. At serving time, decorate the buffalo ricotta and peach dessert with chopped walnuts and, if desired, a drizzle of honey.
VARIATIONS
I used buffalo ricotta, creamy and with an unmistakable flavor. But of course, if you don’t like it you can replace it with cow’s ricotta, sheep or goat ricotta. The important thing is that it is dry, so if it is not, place it in a colander and let it rest in the fridge for a few hours so that it loses some of its whey.
