Creamy fondant with strawberries and ricotta.
The “Fondant” is a typical French pastry dessert, soft and creamy that literally melts in your mouth, usually chocolate, this is the fresh and delicious version with strawberries, lemon juice, and ricotta. It’s a cool dessert that is stored in the refrigerator, ideal in the summer, but it’s good all year round. Easy and quick recipe, ready in 15 minutes (plus cooking time).
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients for the Creamy Strawberry and Ricotta Fondant
- 1 3/4 cups all-purpose flour (I use Caputo pastry flour)
- 1/2 cup sugar
- 1 1/4 cups ricotta (I use Roman ricotta)
- 7 tbsps butter (I use Lurpak salted)
- 3 eggs (whole)
- 1/2 cup lemon juice (about 3 large lemons)
- 5 1/3 oz strawberries
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 1/2 tbsps sugar (to season strawberries, I use light fine demerara sugar)
- as needed powdered sugar (to garnish the surface)
Tools
- Bowls
- Knife
- Sieve
- Pan
- Electric Whisks
- Spatula
- Mold
Steps for the Creamy Strawberry and Ricotta Fondant
First, wash the strawberries, drain them well and season with 1 1/2 tbsps of sugar (I use light fine demerara sugar). Preheat the oven to 350°F, static mode. Melt the butter in a saucepan for a water bath (see Purchase Tips below). Sift the baking powder and flour with a sieve.
Pour the 3 whole eggs with sugar into a bowl and whip with the electric whisk for 10 minutes, then add the vanilla extract, lemon juice, and ricotta, continuing to whisk and gradually add the sifted flour and baking powder.
Add the melted butter to the mixture, mix everything well with the whisks and then, by hand, also incorporate the strawberries (whole if they are medium/small, halved if they are large) mixing gently with a spatula from the bottom upwards.
Butter and flour well (I use the very convenient release spray (see Purchase Tips, below) a round mold with a diameter of 8 inches, pour the mixture and bake in a preheated static oven at 350°F for about 35 minutes.
Unmold the cake from the mold after about 10 minutes and sprinkle with powdered sugar. Serve the fondant cold. It keeps in the refrigerator for 3-4 days.
NOTES and TIPS
The Fondant can also be frozen, sliced into portions.
Purchase Tips!!!
For this recipe, I used the handy Philips electric mixer with 5 speeds (+ turbo) and 300 W power, you can find it at a great price on Amazon. #adv
To unmold the cake perfectly, I used the Food release spray for molds and pans, odorless and tasteless, replaces butter and flour without greasing your hands, you can find it on Amazon. #adv
To cook in a water bath – particularly to melt butter and chocolate – I use this practical and convenient water bath pan, you can find it on Amazon at a special price. #adv
