Dessert with ricotta without baking

2 servings
1 hour 30 min

You can make dessert in both portioned small and in one large form. Cookie crumbs can be rolled out between two sheets of parchment and cooled in the freezer. And before assembling, cut circles or other shapes of the desired diameter and size.

How to make a dessert with ricotta without baking? First of all, prepare a sand base. Prepare the products for her. Take any shortbread cookie, like Jubilee. Buy high-quality, natural butter without vegetable additives. Remove it from the fridge beforehand to soften well.

How to make a foundation? Grind the cookies in a blender into crumbs. If you don't have a blender, you can put the cookies in a bag and thin it with a rolling pin.

Add the cocoa and soft butter to the crumb. Cocoa is better suited to natural, a Nesquik-type drink is not suitable.

Grind the foods with your hands. It should turn out wet crumbs.

Put the crumbs in round shapes, equal in diameter to the cream molds, and fit it well. It is convenient to do this with the bottom of a glass. Put the base in the refrigerator.

Meanwhile, make the cream. Prepare the products for it. Take the fattest cream, at least 33%. If the dessert is for children, do not add liqueur. You can use syrup instead.

How to make a cream? Wash the strawberries, dry, remove the tails. Cut the berries into small pieces and punch through with a mash blender.

If desired, wipe the resulting mash through a sieve so that the finished dessert does not contain strawberry grains.

In another container, whisk the ricotta with the icing sugar, vanillin and strawberry liqueur.

Add the strawberry puree to the ricotta in 1 tbsp portions, stirring the mass after each. Leave some mashed potatoes to decorate.

Whisk the cream into a strong foam.

Gently mix the whipped cream to the ricotta.

Put strawberry cream in molds (I have silicone ones), level and put in the freezer for 1-2 hours.

When the cream has set, pull it out of the moulds and place it on the biscuit bases. Pour over the dessert with the remaining strawberry puree, garnish with fresh strawberries and mint. Serve to the table. Enjoy your meal!

How to beat cream correctly? It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.

For whipping cream, it is better to prefer icing sugar. The cream beats quickly enough and the sugar may not have time to melt. Add sugar or powder gradually, when the cream is already a little beaten (soft peaks will remain on the surface of the cream from the whisk). If you add the icing sugar (sugar) all at once or before the cream starts to beat, they may not beat.