Recipe for Whipped Ricotta Cheese – serve as a decadent snack with walnut wafers
3 tablespoons sugar
1 tablespoon water
250 gr ricotta
seeds from one vanilla pod
4 slices Blue Ribbon low GI crushed wheat brown bread
2 cups sugar
100 gr walnuts
softened butter to spread bread
spun sugar to decorate (optional)
First off, in a microwave safe bowl, combine the sugar and water and heat until dissolved.
In a blender combine the ricotta, sugar syrup and vanilla seeds and blend until smooth.
Transfer to a bowl and refrigerate until use.
Toast 4 slices of bread, and set aside.
In a saucepan, on medium heat, melt the sugar until it is a melted amber colour. Add the walnuts to the melted caramel sugar and transfer to a small baking tray. Refrigerate for 30 minutes.
To assemble your dessert, pipe the whipped ricotta into a pretty plate.
Next, cut the crust from the toasted bread and roll it flat with a rolling pin and cut it into wafers or triangles.
After the brittle is cooled, transfer it to a pestle and mortar and ground fine.
Spread the bread with butter and dip it into the finely ground walnut brittle.
Serve the ricotta with wafers and decorate with spun sugar.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.