Passion Fruit Ricotta Dessert (Syrok)

Name: Passion Fruit Ricotta Dessert (Syrok)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: • 750g ricotta; • 90g icing sugar; • Zest of 1 lemon; • 1 tbsp vanilla extract; • 50g passion fruit curd; • 300g chocolate (milk or dark); • 45g neutral oil

10 steps

Prep:20minCook:10min

Indulge in this luscious Passion Fruit Ricotta Dessert, featuring creamy ricotta enhanced with lemon zest and vanilla, filled with tangy passion fruit curd, and enveloped in a rich chocolate glaze. Perfect for a refreshing and elegant treat, this dessert is simple to prepare yet impressive in presentation. Serve chilled for a delightful contrast of flavors and textures that will captivate your taste buds.

Updated at: Sat, 29 Jun 2024 06:25:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375.7 kcal (19%)

Total Fat22.6 g (32%)

Carbs34.5 g (13%)

Sugars26.8 g (30%)

Protein8.3 g (17%)

Sodium107.8 mg (5%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

750gricotta

90gicing sugar

1Zest of lemon

1 Tbspvanilla extract

50gpassion fruit curd

For the glaze:

300gchocolate

milk, or dark

45gneutral oil

Instructions

Step 1

1. Place the ricotta in a cheesecloth and squeeze well to remove the excess liquid.

Step 2

2. Transfer the ricotta to a bowl and add the icing sugar, lemon zest, and vanilla extract. Mix well. Transfer the mixture to a piping bag.

Step 3

3. Lay a piece of cling film on a working surface. Pipe 4 lines of the ricotta mixture about 8-10cm long in the middle of the cling film. Build up the edges to form a trough.

Step 4

4. Transfer the passion fruit curd to a piping bag and fill the middle of the ricotta trough.

Step 5

Pipe two lines of ricotta mixture on top to completely cover the passion fruit curd.

Step 6

5. Wrap the ricotta ‘log’ tightly with cling film to form an oval shape. Place it in the freezer for at least 3 hours or overnight.

Step 7

6. Melt the chocolate in the microwave in 10-second bursts, stirring after each interval. Add the oil and mix well.

Step 8

7. Remove the cling film from the ricotta ‘log’ and insert a wooden skewer. Dip the log into the melted chocolate and place it in the fridge to set for about 10 minutes.

Step 9