Lemony Italian Creme

 

When we lived in Switzerland, it never ceased to amaze me how we could drive an hour or two and be in a totally different country with different culture and different language! My favorite country of all though, was Italy. Maybe I liked it so much because of their obvious love of big families (namely mine!). But then, the beautiful countryside certainly helped, the people, and of course, the food was great. What was NOT to love?   

When I think of Italy, one of the first things that comes to mind is tiramisu. I am not taking about the mass produced stuff – I mean homemade with real mascarpone (which is similar to very rich cream cheese). Tiramisu was and still is one of my favorite desserts. The delicate flavors of the mascarpone, lemon and the hint of liqueur, is well, almost indescribable. There is no other way to say it except that, it is just plain good!

Although it is difficult to find mascarpone here, we do have ricotta. We make ricotta cheese after each batch of cheese that is made. With Buttercup giving about 6 gallons of milk per day, we have a lot of ricotta! It is so easy, just bring the whey to a boil and add a bit of vinegar, turn off the heat, let it cool and voila, strain off the whey and you have ricotta! Having an abundance of ricotta cheese, I decided to make a dessert one evening. As I began to add the ingredients to the following recipe, taste test and add more, I was reminded of Italy and tiramisu!

 

Italian Lemon Creme

Ingredients

  • 2 c. ricotta cheese                           
  • 1 egg, beaten                                 
  • 1/4 c. + 2 Tbsp honey 
  • 1/4 tsp sea salt (from my affiliate -where to buy REAL salt)
  • 1/4 c. lemon juice

Procedure

Whip all ingredients together except the lemon juice with a hand mixer.

Add lemon juice and blend well.

Refrigerate before serving until chilled.

Enjoy!



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Comments

  1. Yum.. that sounds wonderful.

  2. Hi just thought I’d give you an easy recipe for mascarpone. 1 qt cream 1 T water and 1/8tsp tartaric acid mixed into the water. Heat cream to 185 degrees when temp is reached remove from heat and add in the water mixture cool 10 min stir occasionally. Pour into a cheese cloth over a collander and tie up ends and let hang and drain 10hr. I make my own riccota too, but using a whole milk recipe. I know a lot of people use just the whey but I never got the results I wanted that way. Hope you enjoy it! ;)

    • Thanks – that is a great recipe to have! I have always had success with the ricotta using whey and figure it gets that little bit extra from it! They whey from Mozzarella makes the finest ricotta and is great for the Italian Creme!

  3. Beautiful! I shared this on my facebook page!

  4. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

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