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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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
Serves
12
Sharing

Ingredients

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

Method

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.



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