Recipe: Ricotta Custard Dessert

I had half a tub of ricotta cheese leftover after making kluegel for Hanukkah, and wanted to make some dessert to follow up our tilapia dinner on Friday night. I threw this together with ingredients I happened to have around, and it was deeeliiiciioouuuus--rich, aromatic, subtle, warm.

Makes 2 romantic servings, best enjoyed fireside.

Ingredients:

8oz ricotta cheese

2 eggs, separated

4 T sugar, separated into 2 T (add more to taste)

1 pinch saffron

1-2 pinches rosemary

whipped cream (optional)

• Pre-heat oven to 350 degrees.
• In one bowl, mix together ricotta cheese, egg yolks, 2 T sugar, saffron, and rosemary
• In another bowl, use electric mixer or wisk to whip egg whites and remaining 2 T sugar
• Gently fold egg white mixture into ricotta mixture
• Pour into a greased loaf pan
• Bake for 30-35 minutes; custard is done when a knife inserted into center comes out clean
• Serve with a dollop of whipped cream hot out of of the oven, or refrigerate to serve cold