Ricotta torta with roasted cherries

Recipe from: 1/1/2000 12:00:00 AM

Ingredients 8
Servings 1
Minutes 30 min + setting time


Serving Change
  • 500
    ricotta cheese
  • 200
    icing sugar
  • 1
    lemon (finely grated rind and juice)
  • 300
  • 700
    fresh cherries
  • 45
    clear honey
  • 2
  • 2
    sprigs rosemary


30 min + setting time
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.

Read more on: roast  |  dairy


Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.