I am sure that, even after Easter, colomba and chocolate eggs are still around the house, if this is your case, this really simple and quick recipe is for you. The Apple and Ricotta Cups are unpretentious single portions spoon desserts made of 4 layers: a colomba base followed by apple custard, then chopped chocolate eggs that give crunchiness and finally ricotta cream.
As anticipated, it is very easy and soils very little (bonus), necessary: two saucepans and a bowl, better than that.
The apple custard is light and smooth, I added a pinch of cinnamon, just a little so that it completes the taste without overpowering the other flavors. Ricotta goes great with both apple and chocolate, same thing for the colomba. If you have a lot of leftovers, you can use a big serving dish instead of cups and make a sort of tiramisu. If you have a blow torch you can sprinkle the surface with a little sugar and caramelize it, it will look like a restaurant dessert!
Happy baking!
Recipe
Download the PDF
Preparation time 15 minutes + rest
Baking time /
Servings 4
Ingredients
Colomba leftover q.s.
Chocolate Easter eggsa leftover q.s.
Milk q.s.
Apple custard
1 egg
100 ml of milk
70 gr of sugar
20 gr of all purpose flour
1 apple
Water q.b.
Ground cinnamon q.s.
Ricotta cream
200 ml of fresh cream
100 gr of ricotta
2 tbsp of powdered sugar
Decoration
Sugar q.s.
Method
1. Cut the colomba into cubes and coarsely chop the chocolate eggs
FOR THE APPLE CUSTARD
1. Dice the apple and pour it into a saucepan with a finger of water, bring to medium heat and cook until the apple is softened. Cream it with a blender to obtain a puree, leave aside
2. In a pot pour the milk and bring over low heat, in a saucepan beat egg and sugar with a whisk and mix to obtain a frothy mixture, add the flour while continuing to mix
3. Pour the hot milk into the mixture, bring everything back to medium heat, add the apple puree and mix until the cream thickens. Transfer to a bowl and cover withcling film, leave to cool
FOR THE RICOTTA CREAM
1. In a bowl mix the powdered sugar with ricotta, whip the cream separately and gently incorporate it into the ricotta, folding from the bottom to top, leave aside
COMPOSITION
1. In 4 dessert cups form the first layer of colomba cubes soaked in a little milk, continue with a second layer of apple custard, followed by a layer of chocolate pieces and finish with the ricotta cream, leveling it well with a spatula
2. Decorate the surface with other colomba cubes, sprinkle them with a little sugar and caramelize it with a blow torch
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