Strawberry and Ricotta Gratin

Strawberry and Ricotta Gratin

prep time

minutes
cook time

minute
servings
12

Ingredients









Cooking Instructions

1

Line a fine-mesh sieve with cheesecloth. Set over a bowl. Place ricotta in the sieve and refrigerate for 2 hours.


2

Heat oven to 350°F. Remove the ricotta from the refrigerator and discard the liquid. Whip the ricotta. Set aside.


3

Bring the milk, sugar, vanilla beans and cornstarch to a boil. Simmer the mixture, stirring, until the cornstarch has dissolved and the mixture has thickened. Remove from the heat. Remove the vanilla beans and discard. Whisk in the egg yolks.


4

In a deep, narrow bowl, whip the egg whites until stiff peaks form. In another bowl, whip the cream until stiff. Fold the egg whites, cream and ricotta into the milk mixture.


5

Divide the strawberries among twelve small, shallow gratin baking dishes.


6

Pour equal amounts of the custard mixture into each dish. Bake for 15 to 20 minutes. Remove from the oven and heat the broiler; then place the dishes under the broiler until the gratins begin to brown. Remove and serve immediately.


Ingredients









Cooking Instructions

1

Line a fine-mesh sieve with cheesecloth. Set over a bowl. Place ricotta in the sieve and refrigerate for 2 hours.


2

Heat oven to 350°F. Remove the ricotta from the refrigerator and discard the liquid. Whip the ricotta. Set aside.


3

Bring the milk, sugar, vanilla beans and cornstarch to a boil. Simmer the mixture, stirring, until the cornstarch has dissolved and the mixture has thickened. Remove from the heat. Remove the vanilla beans and discard. Whisk in the egg yolks.


4

In a deep, narrow bowl, whip the egg whites until stiff peaks form. In another bowl, whip the cream until stiff. Fold the egg whites, cream and ricotta into the milk mixture.


5

Divide the strawberries among twelve small, shallow gratin baking dishes.


6

Pour equal amounts of the custard mixture into each dish. Bake for 15 to 20 minutes. Remove from the oven and heat the broiler; then place the dishes under the broiler until the gratins begin to brown. Remove and serve immediately.


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