Ricotta and Strawberry Cups
- Gluten Free
- Vegetarian
- Energy Kcal 314
- Carbohydrates g 53.6
- of which sugars g 53.6
- Protein g 8.3
- Fats g 7.3
- of which saturated fat g 4.41
- Fiber g 2.2
- Cholesterol mg 33
- Sodium mg 361
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Makes: 4 pieces
- Cost: Low
- Note più 4 h per scolare la ricotta
PRESENTATION
Bicchierini di ricotta e fragole is one of those ricotta and strawberry desserts you just can't resist going back for seconds. From the very first creamy spoonful, it totally wins everyone over with its fresh mix of diced strawberries and soft sheep ricotta. Honestly, it's not something you usually see in those old-school Italian sweets. Instead of mascarpone like in classic tiramisù, this one's got a light Italian meringue. So, it's a little more airy and just sweet enough. The strawberries really, really pop, especially with that cold-made coulis poured between the layers. Seriously good stuff.
It's pretty cool how this easy ricotta dessert keeps that Italian love for cheese-based treats but flips the script with its delicate layers and lively fruit flavor. And listen, serving these in small airtight jars? Not just cute—it's perfect for picnics or hanging with friends.
When you think of Italian desserts, tiramisù or panna cotta might pop into your head. But this no-bake ricotta recipe is like their lighter, fresher cousin. It's super fun how you get that soft, moist ricotta, the tender chunks of fresh strawberry, and that zing from the coulis in every single bite. The cups look fancy, but really, they're all about simple, honest ingredients and a bit of Italian flair. Perfect for spring and summer, these strawberry ricotta cups work as a quick treat after dinner or even as a special snack. So, so good.
They're a real conversation starter. Pretty much. And look, nobody can resist how golden and refreshing they taste. You might see them at casual picnics or even in trendy cafés, since the jar presentation is kinda fun and original. When you need a quick ricotta dessert or want to show off a simple strawberry dessert with a twist, these are a sure thing. Italian-inspired but totally modern, they're the kind of creamy ricotta treat that makes you want to grab a spoon and dig right in. Whether on a sunny afternoon or at a party, these desserts are sure to impress.
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INGREDIENTS
- Ingredients for 4 3.4 oz glasses
- Sheep's milk ricotta cheese 1 cup (250 g)
- Lemon peel 1 - not processed
- For the meringue
- Egg whites 2 oz (60 g) - (about 2)
- Sugar 0.6 cup (125 g)
- Water 5 tsp (25 ml)
- Fine salt 1 pinch
- Lemon juice to taste
- For the coulis
- Strawberries 2 cups (300 g)
- Powdered sugar 6 ¾ tbsp (50 g)
- For decoration
- Strawberries 1.3 cups (200 g)
How to prepare Ricotta and Strawberry Cups
To prepare the ricotta and strawberry cups, start with the ricotta. Place it on a strainer to drain the excess whey. If possible, use a muslin or a light cotton cloth 1 and lay it on the strainer 2. Close the muslin well and tie it with an elastic band 3; let the ricotta drain for at least 4 hours in the refrigerator.
Start preparing the Italian meringue (you can also consult the procedure here: Italian Meringue). In a small saucepan, pour the water 4 and sugar 5, cook over low heat until the sugar has dissolved, stirring so it doesn't stick to the bottom. When the syrup starts to boil, immerse the thermometer so it doesn't exceed 248°F. Meanwhile, start beating the egg whites: place them in the bowl of a stand mixer, add a pinch of salt 6, and start working them with the beaters (if you don't have a stand mixer, you can use a bowl and an electric mixer). The egg whites should already be well-beaten when the syrup reaches 248°F.
Add a few drops of lemon to the egg whites once they've turned white, and as soon as the syrup has reached the indicated temperature, incorporate it into the egg whites 7 in a thin stream and beat until the ingredients are combined and completely cooled. The resulting meringue should be dense, smooth, and glossy. Keep it aside, then take the ricotta that has lost its whey and sieve it with a fine-mesh strainer, helping yourself with a spatula 8 or a spoon, and collect it in a small bowl 9.
Repeat the operation a second time 10 to make the ricotta creamier. In the bowl where you've collected the ricotta, also add the egg white and syrup mixture 11 and gently mix from top to bottom to obtain a soft and homogeneous cream. Grate directly into the bowl the zest of an untreated lemon 12.
Mix everything to combine the ingredients 13. Then transfer the cream into a piping bag with a plain nozzle 14. Place the piping bag in the refrigerator until it's time to assemble the cups. Now move on to preparing the strawberries. Wash them under running water and remove the green leaves. Then cut the 7 oz of strawberries into cubes 15, which you will set aside in a small bowl.
With the 7 oz of strawberries, make a raw coulis (for this operation you can consult the recipe for the raw coulis): place the strawberries in the mixer along with the powdered sugar 16 and activate the blades until you get a smooth puree. Then filter the obtained puree through a fine-mesh strainer to remove any seeds 17. Then add a tablespoon of the obtained coulis into the bowl with the diced strawberries 18 and mix.
Now you can assemble your dessert. For a more original presentation, you can use previously washed and completely dried jars with airtight closures (alternatively, use 3.4 oz glasses with a diameter of 3.1 inches each). Pour a tablespoon of strawberry coulis on the bottom 19. Take the piping bag from the refrigerator and create dollops of cream to cover the coulis base 20. Then continue with a layer of diced strawberries 21.
Then finish with another layer of ricotta cream 22. Garnish with a teaspoon of diced strawberries 23 and with some fresh mint leaves if you like 24! Keep in the refrigerator until it's time to serve your ricotta and strawberry cups!