Baked ricotta in grape sauce

Votes: 1

Time: 1 hour 10 minutes plus cooling time
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 213, total fat 12 G., saturated fats 7 G., proteins 8 G., carbohydrates 20 G., fiber 1 G., cholesterol 108 mg, sodium 93 mg, sugar 16 G.

Delicate ricotta with a subtle citrus note is baked in the oven until light golden brown and served with a homemade fresh grape sauce. It's like cheesecake, only much simpler and quicker. When making the sauce, you can substitute Pinot Noir for the grape juice, which will give it a more complex and deep flavor. Serve the baked ricotta for dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ricotta

450 g fresh whole milk ricotta
0.5 cup sour cream
1/3 cup sugar
1/4 cup whole milk
2.5 tbsp finely grated lemon zest (from about 1.5 lemons)
2 tbsp. premium flour
2 large eggs + 2 large yolks
A pinch of fine salt
Unsalted butter or vegetable oil to grease the pan

Grape sauce

3 cups seedless black grapes (about 450 g)
1/4 cup grape juice or 0.5 cup Pinot Noir wine
1 teaspoon of honey
1/4 teaspoon pure vanilla extract
A pinch of fine salt
1 tsp freshly squeezed lemon juice + 0.5 tsp finely grated lemon zest (from about half a lemon)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ricotta cheese, sour cream, milk, eggs, lemon zest, red wine, honey

Cooking the dish according to the recipe:

Preheat oven to 160°C. Lightly grease a 4-cup glass loaf pan. Line the bottom and sides of the pan with parchment paper.
Place the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs, egg yolks, and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until set and light golden brown, about 40 minutes.

Turn off the oven and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or overnight.
Grape sauce:

Combine the grapes, grape juice, honey, vanilla, and salt in a saucepan. Heat over medium heat until the grapes burst and the juice thickens, about 10 minutes. Remove from heat and stir in the lemon juice and zest.
Lift the baked ricotta by the ends of the parchment and transfer it to a serving platter; discard the parchment. Pour warm or cooled grape sauce over the top. Serve.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Oven / Food processor / Main courses / Eggs and dairy products / / Food Network - recipes

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