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Ricotta torta with roasted cherries

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

Ingredients 8
Servings 6
Time 30 min + setting time


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


25 min
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

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