Another recipe with almond ricotta, a wonderful tart that is extremely quick to make and can be served to guests or enjoyed by ourselves. In our selfishness, we hide it in the fridge for a week and eat a “ray” every day. No worries, it doesn’t spoil. But can we do this? Don’t we better impress our friends with it?
Ingredients
- 400 grams of ricotta
- A grated spoonful of agar agar
- 250 ml of compote juice
- Peaches from a jar of compote
- A handful of cranberries
- A spoonful of honey
- A few drops of vanilla and lemon essences
- The crust here
Recipe Method
We deal with the crust first, because we need it to be chilled when we make the filling. We drain the peaches in the compote of their juice, half of them, the best-looking ones, we keep for decoration, and the other half is finely chopped and mixed with ricotta, as well as cranberries, essences and honey. We mix the agar-agar with the peach juice in a kettle that we put on the stove over low heat and stir continuously. Leave it for a maximum of one minute after it starts to boil, then pour the contents over the ricotta mixed with the fruit and blend. We move quickly, because the agar-agar gives shape when it hits the cold ingredients. Pour the mixture over the crust, level and decorate with the remaining peach pieces. Leave in the refrigerator until it cools completely. My 26 cm diameter pan made 8 servings.
