This recipe is from my friend Narcissa Titman, who got it from her friend Betty Kramer; Betty no longer recalls where she discovered it. I added the rhubarb sauce. If you don’t have heart molds, just use a wide, shallow sieve.
Ingredients
- 1 pound whole-milk ricotta
- 3 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 3 large egg whites
- Pinch salt
- 4 cups chopped rhubarb (about 8 stalks)
- ⅓ cup sugar
- 1 clove
- ¼ cinnamon stick
- Nutritional Information
Nutritional analysis per serving (6 servings)
352 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 11 grams protein; 92 milligrams cholesterol; 157 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
- Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners’ sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
- Fill the lined mold or sieve with the ricotta mixture, making sure you don’t flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
- The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
- To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.
Dining and Cooking