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Which of these desserts for a mexican dinner party?

I want to use the fresh ricotta in my fridge to make a dessert, but I can't pick between four options that all look great. Here's the menu:

guacamole and pico de gallo with crispy tortillas
tilapia veracruz style (tomato sauce with onions, jalapenos, capers, olives and raisins)
fried plantains
frijoles refritos
zucchini and green bean salad

For dessert, I've got four options. Help me pick between them! Alternatively, if you've got a great idea for a recipe, PLEASE pass it on. Thanks!

1. Lemon Ricotta Cake with lemon glaze
2. Ricotta, orange zest and honey tart
3. Chocolate ricotta pie
4. Individual trifles - sugar cookies, ricotta, berries, liqueur, etc.

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  1. My choices would be 1 or 4 (they all sound delicious, I had a hard time narrowing it to two!) One if it's not too heavy or too much work and Four because I think you could really have fun with the presentation and it's easy enough to make ahead.

    That's my 2 cents anyway :)

    1. I would make the orange and honey tart, serve it with berries and liqueur and chocolate truffles that have a little cayenne!

      1. I'd go with the Lemon Ricotta Cake, but that's because one of my very favorite Mexican desserts is Torta de Cielo (Almond Sponge Cake) from Diana Kennedy's "The Cuisines of Mexico." For the torta, you soak the almonds for at least six hours before ginding them, which keeps the cake wonderfully moist literally for days--and it doesn't need to be refrigerated.

        4 Replies
        1. re: JoanN

          I actually considered making that dessert! should I drop everything and do that instead?

            1. re: tastytamarind

              I don't know your Lemon Ricotta Cake recipe, but I can tell you that Kennedy's Torta is one of the best nut cakes I've ever had. It's not fancy, but it sure is good.

          1. Another vote for #1. Lemon sounds nice and light after your fantastic dinner.

            1. I think number 2. How about a tres leches?

                1. Mexican style bread pudding, capirotada, often includes cheese. I wonder how ricotta would work with that?

                  1. capirotada does sound delicious, but it sounds heavier than the others. These are all great suggestions, but -- as I suspected -- still, no resolution! what's a girl to do :(

                    1 Reply
                    1. re: tastytamarind

                      I noticed your raisins in your veracruz sauce. Nice touch. I recall golden raisins in only about one in ten restaurant versions in Mexico. I usually add one sweet pepper; do you use any lard, or keep it veggie? I'm a big fan of veracruz sauce in all its variations. Thanks

                    2. #1 would be my choice.

                      If you live in an area with Mexican bakeries, bolillos would be a good bread choice to go with the meal. In Mexico, they are usually served with hot sauce, not butter. Also great for soaking up Veracruz sauce.

                      1 Reply
                      1. re: Pampatz

                        #4 but then I have a thing for trifles. At another time consider chocolate cajeta flan cake. Absolutely fantastic and a crowd please every time.

                      2. um...sisnce its for a mexican dinner party, why wouldnt you make something with a Mexican or latino flair?

                        fried dough topped with cream (or ice cream) fruits, cinnamon sugar...

                        And if you must use your leftover ricotta, why not incorporate it into a flan?

                        1. Tough choice.... Mexico also has Cheese Pies made from Requeson which is similar to Ricotta... probably an influence brought by Italian immigrants so you can be quite traditional... Pay de Quesos in Mexico are commonly flavored with Orange Rind & Anise so #2 could be a good hommage... although there is nothing more Mexican than Chocolate... so #3 could also fit quite nicely.

                          1. Hey all, lovely suggestions. thanks a million. I ended up making chipotle-spiked chocolate ricotta pudding with nutmeg-chipotle tuilles and berries, and it was quite a hit -- but I have to try some of the suggestions on this thread!