Ricotta Balls Dipped in Heavy Cream #RSC
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
10-15 10-15 balls
- Serves:
- 10-12
ingredients
- 16 ounces heavy cream
- 8 ounces ricotta cheese
- 2 cups powdered milk
- 14 ounces condensed milk
- 4 ounces dark chocolate (chunks preferred)
- 1 cup slivered almonds
- 1 cup unsalted shelled pistachio (powdered or roughly chopped)
- 1 tablespoon honey
- 2 teaspoons cardamom powder
- Reynolds Wrap Foil
directions
- Mix Ricotta Cheese, 4oz. condensed milk, Dry milk, Honey, Dark chocolate chunks, 1/2 cup slivered Almonds and 1tsp Cardamom powder.
- Cover a small baking pan with Reynolds Wrap.
- Use a medium Ice Cream scoop to scoop out ball of ricotta mix and put them in the baking pan.
- Bake it at 350F for 20-25 minutes in the oven until firm. Don’t let it turn brown.
- Keep it aside and let it cool down for 10 minutes.
- In a pan boil heavy cream with 1tsp cardamom powder,1/2 cup slivered almonds and 10oz. condensed milk for 10 minutes.
- Add baked ricotta ball in it. Don’t stir it. Let it boil on medium heat for 2-3 minutes.
- Take it out in a serving dish. Sprinkle chopped or powdered unsalted pistachios on it and let it chill.
- Serve it as it is or with a scoop of Ice Cream.
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