ricotta is not properly a cheese

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I love ricotta. Especially when it comes straight from the dairy farm or your local cheese shop. Do try to get the fresh ricotta. It will present you with a flavor, the packaged supermarket kind can not even come close to.

Combined with some fresh apricots, peaches, salted butter from the Normandy and your favourite Cognac, then you get this:

Apricot & Peach Pot Pie

Ricotta Crust:

        • 140 g flour
        • 150 g low-fat ricotta
        • 100 g butter
        • 1 egg yolk
        • 2 tbsp Pumpkin Seed Oil

Method:

        • Melt the butter, and heat until it starts to brown
        • Take of the heat and lett cool for a minute
        • place the flour into a bowl
        • pour in the melted butter
        • mix with a fork until combined
        • add the egg yolk and pumpkin seed oil
        • mix well
        • last add the ricotta
        • mix and place in the refrigerator until well chilled

Finishing:

        • Take a cast iron skillet and fill it half way with fresh apricots and peaches
        • (don’t forget to take out the stones)
        • you could also use some other fruits in season, like plums or nectarine or similar
        • Add
            • 2 teaspoon corn flour
            • 2 tablespoon brown sugar
            • 4 tablespoon brandy or cognac
            • 1/2 teaspoon cinnamon
            • fresh ground nutmeg
        • mix well and heat over medium heat until the juice starts to thicken
        • take off the heat
        • cover with the ricotta dough
        • sprinkle with some granulated sugar
        • bake at 180 C for about 35-45 minutes
        • Serve with ice cream

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Now, grab a spoon … you know you want to …

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Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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