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Home / Recipes / Verrines express with ricotta
Pair these desserts with coffee for a luxury cafe side or dessert. The flavours can also be altered to suit changing seasonal menus with a simple change of compote.
Time 30 minutes
Servings 12
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Cerise verrine
500 g of Galbani Professionale Ricotta 2 vanilla bean pods 400 g cherry compote 120 g of amaretto cherries 100 g caster sugar
Cinnamon verrine 500 g of Galbani Professionale Ricotta 100 g caster sugar Cinnamon to taste Cinnamon stick
Lemon verrine 500 g of Galbani Professionale Ricotta 4 lemons 100 g caster sugar Spiced shortbread biscuits
This recipe produces three variants of verrine flavours.
Cerise verrine Mix Galbani Professionale Ricotta with sugar and the scooped vanilla bean. Heat cherry compote with cherry amaretto, cook 5 to 10 minutes and allow to cool. Place a little compote at the bottom. Fill two thirds of the remaining glass with Galbani Professionale Ricotta mixture. Fill remaining glass with compote.
Cinnamon verrine Mix Galbani Professionale Ricotta with cinnamon and sugar. Fill verrine glass. Decorate with a cinnamon stick.
Lemon verrine Grind the shortbread biscuits and place them in the bottom of the verrine. Mix Galbani Professionale Ricotta with lemon zest and sugar. Place the mixture on top of biscuits. Decorate with lemon zest.
Presentation: Place assortment of three verrines on a plate. Serve.