Baci Di Ricotta – Kiss of Ricotta

// 21 Comments
There are times when few recipes or food pictures flashes in my brain, dream endlessly. They haunt me until it is prepared, making me feel “you lazy bum, get it kick started”. The same was with Baci Di Ricotta.  To trace ricotta cheese in the market was causing the delay. But my office colleague, Francesco, extracted info from his friend and fianlly I got to know whereabouts of  the cheese. Grazie guys! you never know how many more desserts are waiting in queue to be made from ricotta. The beauty was I had to wait for another 3 weeks as they were out of stock in markets! Oh yeah, exactly! that’s how I felt.
                                        This guy kept me waiting for months!

Ingredients, Love cinnamon in  desserts

Finally a day arrived, myself and Vinoo planned a good evening, made healthy spinach chicken pasta and pampered ourselves or got kissed by these cutie dessert. We made quick chocolate ricotta mousse from leftover cheese.  The recipe is from Nigella’s kitchen, as per instruction it was supposed to be  had with caster sugar, we tried many other combination, melted chocolate, honey and with ricotta mousse. The best was with mousse and equally good with caster sugar. So to get yourself kissed, try this recipe. Yes Baci di ricotta means kiss of ricotta :). It tasted good even the next day, perfect for morning tea.
Gorgeous golden yellow and the cheese

All set and ready to be fries

Bingo! Almost done!

I bet you can’t stop with one

Spinach chicken pasta,  soon will be in my recipe index……

Darling!

You can Imagine how much we would have enjoyed

Ingredients
200 gram ricotta cheese
2 eggs

75 gram plain flour
1 1/2 tsp baking powder
1/2 tsp cinnamon powder
1 tbsp caster sugar
1/2 tsp vanilla extract
pinch of salt
vegetable oil for frying
2 tbsp caster sugar to serve or more depending on your taste

Method

Combine ricotta and eggs in a bowl and beat until smooth. Add the flour, baking powder, cinnamon powder, sugar, vanilla extract and salt.  Mix the mixture to make smooth batter. Fill a wide, shallow pan with enough oil to fry ( or to about 2 cm height). Warm the oil until a tiny blob of batter sizzles when dropped in hot oil. Drop one teaspoon of ricotta batter into the frying pan. Try first with one blob, to make sure the heat is right. The oil should not be too hot, as it might cook the outer surface soon, but not inside. So make sure it is on medium heat. Add 4 to 5 blobs to fry, not more because they become fluffy once the batter starts to fry. Transfer the fried baci di rioctta on to a kitchen towel, to remove the excess oil, surprisingly it wasn’t oily. Arrange the baci di ricotta to desired serving bowl or plate and sieve the icing sugar evenly. Make sure thick of sugar is over them.
Ricotta Mousse
Ingredients
50 gram ricotta cheese
1/2 – 3/4 tbsp of honey
1/2 tsp coco powder
Few drops of vanilla extract
3 to 4 pinch of ground cinnamon
Method
Combine all the ingredients; beat with a spatula until smooth. Scoop into small dessert cup and serve with delicate chocolate curls, berries or mint leaves.

21 comments

  1. An Open Book says:

    How did u get them in perfect round shape? did u use an ice cream scoop or somethin? i am sure to screw that part…but im gonna give it a shot anyways…

  2. Ananda Rajashekar says:

    Ah ya it was bit tricky, No i didn’t use any scoop, just normal, well deep tea spoon. First few balls were out of shape. But started to drop the blob in perfect vertical direction, so fall as perfect drop, cut immediately the dropping tail :) hope it sounds sensible. Screw the shape, taste will still be good :)

  7. Cat says:

    Oh dear, it’s 12.30pm, and I definitely shouldn’t have read this. Now I am hungry as a barewolf in a full moon.
    Ananda, what is the camera you are using? Fancy making a post on photography tips?

  8. Ananda Rajashekar says:

    @Cat ha ha, i understand blog pictures hunger times, that happens to me as well:) I use cannon EOS 450 D…Am still a learner by myself, but shall make a post in future, glad and thanks you liked it :) one tip is that, i take pic food the way i want to see.

  9. 5am Foodie says:

    I absolutely love cinnamon in desserts. These look really heavenly. I wonder how many one would have to eat before they could consider themselves full and stop?

  10. vincent says:

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

  11. Ananda Rajashekar says:

    @Michele Trust me number wad quite heavy, though i was full I just went on :p

    @Vincent Thanks for words of appreciation, I have registered in petichef and added my blog there.

  21. Cassia Bark says:

    I made this last night and they were absolutely gorgeous!!! U were right in saying that u can’t just have one…we just kept on eating until they were all gone! 😀 …will post the photos and a link to your recipe on my blog soon :)

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