The Sicilian ricotta cream for desserts – quick and easy recipe – is a point of reference for gourmands from all over Italy as well as the flagship of many typical Sicilian desserts . Achievable with the Thermomix and without - as the grandmothers taught us to do - the Sicilian ricotta cream is an unsurpassed product, but to be such it is necessary to put into practice some small tricks.
How to make Sicilian ricotta cream
The sweet ricotta cream requires only very few ingredients (it almost doesn't seem real): for this reason it is essential that they are of excellent quality . But that's not enough: to get an excellent result - don't worry, it doesn't mean it's a long or difficult recipe - you have to start making it the day before.
Sheep's or cow's ricotta?
To make this Sicilian cream, the ricotta must absolutely be made from sheep's milk , much tastier and more suitable than cow's. Its taste is, in fact, slightly sapid, and goes divinely with the sweetness of the sugar, creating a pleasant contrast. In case you can't find it, here's a trick : add a pinch of salt to the ricotta.
Granulated or powdered sugar?
How to sweeten the ricotta? While many recipes call for the second course, it's not absolutely necessary. Also considering the fact that resting the ricotta with sugar in the fridge facilitates its melting. In short: no grains under the teeth. The dose of sugar is actually optional, i.e. it depends on your tastes: 35-40% is generally a good compromise.
The recipe for Sicilian ricotta cream
Here's how to proceed to make the absolute protagonist of Sicilian pastry.
Ingredients
- 1 kg of sheep ricotta
- 350 g of granulated sugar
- cinnamon to taste
Preparation
- The previous day, put the ricotta in its traditional container in the fridge, and place it in a deep dish so that it can release part of its whey.
- After about 6 hours, mix it with the sugar and place the mixture obtained in a colander, still inside the fridge, for the whole night.
- The following day you have to sift the ricotta : transfer the mixture, which will have become much drier, into a sieve and pass it well, until you obtain a thick and very fine cream, delicious on the palate.
- Add cinnamon to taste and use.
How to use Sicilian ricotta cream
You can stuff a very common cake with Sicilian ricotta cream by cutting a sponge cake into discs, even if the main and most popular uses of the ricotta cream are for Sicilian cassata , for Sicilian cannoli , for the sfince di San Giuseppe and for a whole series of pastries. It is also excellent simply with a spoon .
Ricotta cream for Sicilian cannoli with the Thermomix
To prepare it with the Thermomix , pour the dry ricotta cheese, sugar and cinnamon into its bowl and mix for 30 seconds at speed 3. If you add the chocolate chips, mix further for 15 seconds at speed 3.
