Ricotta in a triffle? Dessert challenged....
I have about 2 cups of leftover ricotta cheese and I want to make a triffle for a dessert. I am wondering how I might be able to incorporate this -- I have only used ricotta for savory preps but I think it might work here too? This would be for dessert after Hunter's Chicken which is tomato mushroom shallot parsley tarragon based, served with mashed potatoes and romaine salad (various dressings). I am trying to stretch my "sweet wings" and any help is appreciated!
Sure! Ricotta is often used in desserts. In this case, my personal preference would be to press it through a fine sieve to make the texture a bit smoother and if I could let hang a while in cheesecloth to remove some water, then, add sugar to taste (or not) and use like a custard in the triffle.
I sometimes use ricotta in cheesecake filling (Italian Style) so I don't see why it wouldn't work in a triffle. Just whip or puree it in the food processor with sugar, a little cream, vanilla or other extract and maybe a bit of juice or liqueur depending on what flavor you're making the triffle such as citrus, etc. to flavor it. Sandwiched between cake & fruit, it will taste great!