Ricotta torta with roasted cherries

Ideas
6 servings Cooking: 25 mins
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Dairy

By Food24 November 03 2009
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Ingredients (8)

500.00 g ricotta cheese
200.00 g icing sugar
1.00 lemon — zest and juice
300.00 ml cream
700.00 g cherries — fresh
45.00 ml honey — clear
2.00 oranges
2.00 fresh rosemary — sprigs
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Method:

Line an 18 cm loose-based spring-form tin. In a bowl, beat ricotta, icing sugar, lemon rind and juice until smooth. In a separate bowl, whisk the cream until soft peaks form, then gently fold into the ricotta mixture. Spread mixture in the prepared baking tin. Chill for at least 4 hours.
Stone and discard the stalks of three quarters of the cherries. Put all the cherries into a roasting pan and drizzle with honey, the grated rind of 1 orange and the juice of both oranges. Place the rosemary on top and roast in a preheated oven at 190 ºC for 25 minutes. Remove from the oven.
Remove torta from tin and remove lining paper. Slice into wedges and place a wedge on each serving plate. Spoon over the cherries and syrup. Place a cherry with a stalk on top to decorate and serve. Serves 6.



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