{"id":14757,"date":"2024-07-05T12:00:26","date_gmt":"2024-07-05T12:00:26","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/ricotta-dessert-with-fruit-and-rhubarb\/"},"modified":"2024-07-05T12:00:26","modified_gmt":"2024-07-05T12:00:26","slug":"ricotta-dessert-with-fruit-and-rhubarb","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/ricotta-dessert-with-fruit-and-rhubarb\/","title":{"rendered":"Ricotta Dessert with Fruit and Rhubarb"},"content":{"rendered":"<p>The sweet dessert with ricotta, fruit, and rhubarb is a delightful combination of sweet ricotta cream, fresh fruit, and caramelized rhubarb. It is perfect as a summer meal finale or for an afternoon treat. <\/p>\n<p>The ricotta makes the cream incredibly soft and light, while the rhubarb adds a touch of acidity that gently contrasts with the sweetness of the fruit. The preparation is simple, and the result is a colorful and satisfying dish that will surely win over palates. <\/p>\n<p><strong> <\/strong><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>450 g of ricotta;<\/li>\n<li>150 g of powdered sugar;<\/li>\n<li>1 vanilla bean (or 1 teaspoon of vanilla extract);<\/li>\n<li>200 g of cleaned rhubarb;<\/li>\n<li>100 g of granulated sugar;<\/li>\n<li>200 g of cherries;<\/li>\n<li>1 plum \u2013 sugar \u2013 lemon;<\/li>\n<li>Fresh mint for garnish;<\/li>\n<\/ul>\n<p><strong>Method<\/strong>:<\/p>\n<p>In a bowl, mix the ricotta with the powdered sugar and the seeds from the vanilla bean until you obtain a smooth and homogeneous cream. Cover and place in the refrigerator to chill. Cook the rhubarb in a pan with the granulated sugar and lemon juice. Cook the rhubarb until it becomes tender and the liquid turns into a syrup. The cooking time is about 10-15 minutes. Let it cool completely.     <\/p>\n<p>Wash and cut the fresh fruit into similarly sized pieces. If using peaches or apricots, remove the pit. In individual cups or a large serving dish, spread a layer of ricotta cream. Top with the caramelized rhubarb and then the cut fresh fruit. Garnish with fresh mint leaves. Serve the dessert well chilled for a pleasant contrast with the warm rhubarb.     <\/p>\n<p>This dish is not only visually appealing but also offers a wonderful fusion of flavors and textures, making it ideal for a special day or festive occasion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The sweet dessert with ricotta, fruit, and rhubarb is a delightful combination of sweet ricotta cream, fresh fruit, and caramelized rhubarb. It is perfect as a summer meal finale or for an afternoon treat. The ricotta makes the cream incredibly soft and light, while the rhubarb adds a touch of acidity that gently contrasts with the sweetness of the fruit. The preparation is simple, and the result is a colorful and satisfying dish that will surely win over palates. Ingredients 450 g of ricotta; 150 g of powdered sugar; 1 vanilla bean (or 1 teaspoon of vanilla extract); 200 g of cleaned rhubarb; 100 g of granulated sugar; 200 g of cherries; 1 plum \u2013 sugar \u2013 lemon; Fresh mint for garnish; Method: In a bowl, mix the ricotta with the powdered sugar and the seeds from the vanilla bean until you obtain a smooth and homogeneous cream. Cover and place in the refrigerator to chill. Cook the rhubarb in a pan with the granulated sugar and lemon juice. Cook the rhubarb until it becomes tender and the liquid turns into a syrup. The cooking time is about 10-15 minutes. Let it cool completely. Wash and cut the fresh fruit into similarly sized pieces. If using peaches or apricots, remove the pit. In individual cups or a large serving dish, spread a layer of ricotta cream. Top with the caramelized rhubarb and then the cut fresh fruit. Garnish with fresh mint leaves. Serve the dessert well chilled for a pleasant contrast with the warm rhubarb. This dish is not only visually appealing but also offers a wonderful fusion of flavors and textures, making it ideal for a special day or festive occasion.<\/p>\n","protected":false},"author":2,"featured_media":14758,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,467,451,452],"tags":[470,471,456,468,469],"class_list":["post-14757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-gourmet","category-news","category-tradizionale","tag-fruit","tag-nobili","tag-ricotta","tag-summer-dishes","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14757"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14758"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}