Ricotta, cherries and cookie with EVO Oil and Honey

Ingredients:
  • Ricotta 200 gr
  • Heavy cream 200 gr
  • Sugar 50 gr
  • Vanilla bean 1 pod
  • Cherry jam to taste

  • For the biscuit:

  • Flour 280 gr
  • Extra Virgin Olive Oil 50 gr
  • Sugar 100 gr
  • Eggs 120 gr
  • Baking powder 10 gr
  • Fine salt 1 gr
  • Aromas to taste
Procedure:

Sift the ricotta cheese and add the sugar and vanilla, then mix it with the whipped cream.

To prepare the cookie mix the baking with the flour.

Separately beat the eggs with the sugar and add the Extra Virgin Olive Oil, salt and flour to make a smooth mixture.

Bake the resulting mixture at 180 degrees in a silicone mold, then unmold the cookie.

Compose the dish by arranging the cherry jam on the base, then evenly distribute the ricotta and whipped cream mixture, and finally place the cookie on top.

Oil and Flavor: Perfect Pairings for Your Recipes

For a sweet preparation, it is advisable to use an oil with delicate hints. Taggiasca EVO oil (Liguria, Imperia) is perfect, with a light fruitiness and a slight hint of almond. The prevailing sensation is sweet, but with bitter and spicy notes. Yellow color with green highlights. Ideal for desserts and delicate dishes, cooked or raw vegetables, fish and carpaccio.