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Rhubarb ricotta sour
Recipe Author: Claire Livia Letame Lassam, Co-O Owner & Castether, Livia Prengo and Wine
Sourdough:
¾ cup butter, cut into cubes, very cold
1.5 cups of flour
Pinch salt
Ice water
Ricotta filling:
3 eggs
2 cups ricotta cheese
2 cups of whole milk
½ vanilla beans or 1 tablespoon vanilla
1 cup of sugar
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Poaching Dahuang
Cut into 2 pounds of rhubarb
⅕Shui Lift
2 cups sugar
1 tablespoon vanilla extract or ½ vanilla beans
End pistachio, optional.
Preheat the oven to 375F
Place flour on a clean working surface.
Use your hands to break the cold butter into pea-sized pieces.
Add a tablespoon of cold water and toss it through the flour mixture.
Keep going until the dough has the texture of cheese curd.
Fold the dough gently onto the self and build the layer 4-6 times, stop if it starts to create resistance.
Roll out the dough until it is suspended on the edge of the 9-inch round sour pan.
Let cool in the refrigerator for 10 minutes.
Place a piece of parchment on the dough and weigh it with some dry beans.
Bake for 25 minutes until almost no baking is done.
Meanwhile, mix all the ingredients together to stir.
Pour into the egg thr stand and bake for about 25 minutes until it is almost shaking when it is shaken.
Poaching rhubarb:
Bring sugar, water and vanilla to the immer.
Gently add rhubarb and cook until almost soft but not collapse.
Once the egg art has cooled, place the poached rhubarb on the egg s in a nice pattern.
If used, sprinkle with pistachio.
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