Ricotta Infornato al Limone

[Kerry Beal]

A couple of years ago at the winter Fancy Food Show in SFO I tasted a 'cheese' they were calling baked lemon ricotta. I found it online here. But my search for a recipe with the same ingredient list led nowhere.

 

I got a bee in my bonnet recently and started thinking about finding a recipe again. An email to @franci clarified things - she gave it a name and linked me to a Thermomix recipe in Italian that she translated for me.

 

First trial used commercial ricotta - a soft version - didn't puff much - made a nice consistency but a bit overcooked and dry.

 

 

 

So for my second trial I used home made ricotta - let it drain overnight - was quite dry and required the addition of some cream to work with it. 

 

 

 

These ones baked up a little puffier than I hoped but texture is nice. We've been eating slices with fresh raspberries today.

 

 

 

 

 

[Deryn]

Is there a link to the TMX recipe, Kerry, that you can share? Thanks for sharing your trials - I am intrigued.

[blue_dolphin]

To be clear, this is certainly not Ricotta Infornato al Limone although it involves ricotta, limone and a forno (a Cuisinart toaster forno, to be specific )

 

A few weeks ago, I made some baked ricotta with lemon and rosemary, similar to this that was flavored with lemon zest, garlic and fresh rosemary.  It got great reviews and a lot of recipe requests from my friends.  I was wondering what a slightly sweet version would be like and was thinking of using lemon zest, rosemary and bit of honey, then remembered I had some lemon-rosemary marmalade in the fridge so I used a spoon of that and some fresh chopped rosemary.  

I'd ordinarily serve separate pots of ricotta and jam but combining the flavors like this does make it into something else, something a little special, especially when served warm from the toaster-forno!

If you start with a nice ricotta, I think you could mix in most anything you fancy and end up with a good result.