Question about ricotta creme dessert rec'd in SBD book...
I made some today with cocoa powder, vanilla and splenda, and while I liked the way it tasted, I wasn't crazy about the texture. Am I supposed to blend/whip this mixture until smooth? The little lumps kind of turn me off. Any recs for making this more dessert-like? Thanks!
Proud mother of Alanna, Julia and Sophia
Hmmm. I haven't made it myself, but I would suggest beating it with a whisk to break up the lumps. Whisks work great for that. Remember to beat the mixture, not just stir - stirring doesn't break up the lumps nearly as well.
Hope this helps!
Long-term goal - to keep up with my toddler!
Walls for the wind,
And a roof for the rain,
And drinks beside the fire -
Laughter to cheer you
And those you love near you,
And all that your heart may desire!
A lot of people have said that the brand of ricotta that you buy can affect the texture. Some are gritty, others are smooth. I only have one brand available to me, so I never had anything to compare it to.
You can put it in the food processor to make it more smooth, and blend the ingredients better.