Apple Rum Ricotta Cream Dessert Recipes

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

Steps:

• Slice apple and set aside in bowl.
• beat on med-high, ricotta cheese, heavy cream, Splenda and extract till very well combined.
• Pour over apple and enjoy!
• Makes 1 or 2 servings.

Steps:

• Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.

Steps:

• Remove dough from refrigerator onto a lightly floured work surface. Divide into four equal portions. Shape each into a ball, then flatten to form disks. Roll one disk out to a rough 6 inch circle by rolling out from center, lifting and turning dough, and occasionally flipping to prevent sticking. Flour board as necessary. Place on cookie sheet lined with parchment or plastic wrap and place another sheet of parchment or wrap on top. Roll out second ball of dough in same manner. Repeat with remaining dough. Refrigerate at least 30 minutes, or until ready to assemble tarts.
• Preheat oven to 425 degrees. Combine rum and raisins in a small saucepan and heat over low medium flame until rum simmers. Turn off heat and let steep while you prepare the apples. Peel the apples, cut them in half, and core them. Cut each half into six even wedges. In a large skillet, melt the butter over medium high heat. When it has stopped foaming, add the apples and toss well. Sprinkle sugar, cinnamon, cloves and allspice over the apples and toss. Lower heat to medium and continue to saute 1015 minutes until apples are lightly browned. Add steeped raisins with any remaining rum, along with the lime juice, and cook until liquids have evaporated. Remove from the heat and let cool.
• Take dough circles out of refrigerator and place before you on the board. Brush each lightly with beaten egg. Arrange 12 apple wedges on center of each dough round in a pinwheel pattern., leaving a 1 inch border all around. Spoon remaining raisins over the apples. Fold edges of dough up over apples, in overlapping fashion. Brush dough with egg wash and sprinkle apples with brown sugar. Bake until golden brown, about 20 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 220c/fan200c/gas 7 & lightly grease a baking sheet.
• Slice the apple into thin slices & toss with the mixed spice & demerara sugar. Set to one side.
• Roll out the pastry on a lightly floured surface to a 30cm bt 28cm rectangle. Spread half of the apple mixture onto half of the pastry leaving a 1.5cm rim round the three edges.
• Place the ricotta into a bowl & beat with a wooden spoon to soften.Add orange rind & juice to the ricotta & mix well together. Spoon the ricotta over the apple, then spread the remaining apple over the ricotta.
• Brush the edges of the pastry with water then fold over the other half of the pastry to enclose the other mix. Press the edges together & pinch to decorate.
• Make diagonal slashes over the top at 2cm intervals, do not cut all the way through the pastry.Brush the pastry with milk the sprinkkle over the demerara sugar & flaked almonds.
• Carefully lift onto the pre greased baking sheet & place in oven. Bake for 15 minutes then reduce the temperature to 180c/ gas4 for a further 15 minutes till golden.
• Remove from oven & allow to cool for 10 minutes on the baking sheet, then move to a cooling rack.

Steps:

• Combine first 6 ingredients in large bowl; mix well.
• Trim 8 sheets phyllo dough to fit 10 x 15-inch baking pan.
• Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter.
• Spread half the apple mixture over phyllo dough.
• Arrange 6 trimmed buttered sheets of phyllo dough over apple mixture.
• Spread with remaining apple mixture.
• Top with 8 buttered sheets phyllo dough.
• Tuck in the buttered phyllo neatly around.
• Cut into squares or diamond using a sharp knife.
• Bake at 350°F for 40 minutes or until golden brown.
• Heat honey in small saucepan.
• Drizzle over hot baklava.

Steps:

• Process cheese in food processor for 1 minute.
• Add honey, cocoa, vanilla and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 wine glasses and garnish with almonds.