Crosta di Cioccolato Senza Glutine con Ricotta (Senza Cottura)

Love What UEAT
Oct 12, 2024
2 min read

Updated: Apr 21

Desserts & Treats#whippedricottapie #ricottapie #pies #holidaypie #christmaspie #holidaypie #cheesepie

Make room for dessert ! This comforting dessert is a wonderful way to end a meal, especially during the Holiday Season ! It’s a feast for your eyes !

We would like to share with you this tasty dessert, which needs no introduction.

So let’s get right to it !

NOTE: YOU MAY ALSO USE REGULAR DRY CHOCOLATE COOKIES OR GRAHAM COOKIES FOR THIS RECIPE.

INGREDIENTS:

One package gluten free dry chocolate cookies (8.8 ozs) - (250g)

1 stick unsalted butter (1/2 cup)- (125 ml)

2 small containers of full fat ricotta (16 ozs. EACH) - (473 g EACH)

2 cups of whipped cream (473 ml)

1/2 cup of sugar (100 g)

1/2 cup of powdered sugar (65 g)

1 teaspoon of vanilla extract (7 ml)

1 tablespoon of gelatine (15 ml)

1 small container of mixed glazed candied fruits (9.5 ozs.)-(225 g) OR YOU CAN

ALSO USE CHOCOLATE CHIPS

DIRECTIONS:

1) Drain the ricotta in a strainer lined with cheesecloth, over a bowl, to remove the moisture. The ricotta needs to be dry for this recipe to work well.

2) In a sauce pan, melt the butter and set aside to cool.

3) In a food processor, add the chocolate cookies and pulse till finely crushed, then add the cooled melted butter and blend well.

4) Pour into a pie dish, firmly press the cookie mixture with your hands or by using the bottom of a measuring cup, into the pie dish including the sides. Place the dish in the fridge for an hour and in the meantime, we will prepare the filling.

PREPARATION FOR FILLING:

1) Prepare the gelatine as directed on the package and set aside.

2) Twist the cheesecloth with your hands and help to remove more of the moisture from the ricotta. The ricotta needs to be as dry as possible.

3) Place the “dried” ricotta in a large mixing bowl, pour the sugar, with an electric hand mixer (on low/medium speed) beat till smooth and the sugar has dissolved.

4) In another mixing bowl, pour the whipped cream, beat on medium/high speed, till it forms stiff peaks. Add your powdered sugar, vanilla extract and the prepared gelatine, beat till well combined.

5) Add the whipped cream into the ricotta, mix on low speed till well combined.

6) Add the glazed mixed fruit (don’t forget to reserve a handful for the garnish) into the mixture and gently fold in by using a spatula.

7) Pour the ricotta mixture into the chilled pie dish, garnish with the reserved glazed mixed fruits and refrigerate for at least 6 hours. Overnight is best.