requeson

Conocemos distintas recetas de Ricotta frita, pero una de las más ligeras y jugosas es la que aparece en el libro La cocina italiana de Jamie Oliver. La Ricotta frita es un aperitivo o entrante muy sencillo de hacer que podemos además aderezar con distintos ingredientes y acompañar de otras elaboraciones, con una ensalada está [&hellip;]

Ricotta frita

250 gramos de requesón o ricotta

huevo

cucharadas de parmesano recién rallado

cucharada de harina (puede ser de maíz)

pimienta negra recién molida

aceite de oliva virgen extra

Paso 1

Disculpad, esta receta no tiene aun los pasos.

Paso 2

https://gastronomiaycia.republica.com/wp-content/themes/gastronomiaycia_child_medios/videos/gycia-corporativo.mp4

Video obligatorio par Gastronomía &amp; Cía

Gastronomía &amp; Cía

Meringue Cake recipe from Pati&#x27;s Mexican Table Season 4, Episode 11 “Family Favorites”

Meringue Cake

lime juice

sugar

cornstarch (sifted)

heavy cream

(1 cup) mascarpone or requeson cheese (chilled)

Mexican vanilla extract

strawberries (plus more for garnish)

Preheat oven to 200 degrees.

Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans.

In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes. Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy.

Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch. Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes.

Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours.  The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.

In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form.

Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.

To assemble the cake, place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.

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Ricotta frita

Meringue Cake

Top 2 requeson recipes from across the web

The most viewed requeson recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ricotta frita

Meringue Cake

The most viewed requeson recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine