Appelcrumble: appels en nootjes + appelgelei (gemaakt met pectine) bedekken met een deeg van 2 l ricottage cheese - 1 eidooier gemengd met 1 l suiker - zoute boterstukjes - 1 l zonnebloemolie - 4 l bloem.
Cassola: verse peer overgieten met appelgelei en bedekken met een room bestaande uit 1 potje ricotta - 2 eidooiers gemengd met 2 l suiker - 3 l amandelpoeder - 2 l bloem - 3 opgeklopte eiwitten.
Na enig opzoekwerk over zoete soufflé kom ik uit bij een traditioneel Joods recept waarin ook ricotta gebruikt wordt:
Cassola or a baked ricotta cheese cake, a traditional Christmas dessert, Rome's Jewish Christmas treat
1 pound ricotta cheese (made from whole milk, without emulsifiers)
4 eggs
1 to 1 ½ cup sugar (depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
1 or 2 tablespoons mild extra-virgin olive oil, or butter
1) Preheat the oven to 400º F. With a whisk or a hand mixer, beat the eggs with the sugar until creamy. Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
2) Grease a 9-10 inch springform baking pan with butter or olive oil, dust with flour, pour the mixture in, and transfer into your pre-heated oven. Bake at 400 F for the first 10 minutes, then lower the temperature to 350 F and bake for another 25 minutes.
3) Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes. It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding. Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.
4 eggs
1 to 1 ½ cup sugar (depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
1 or 2 tablespoons mild extra-virgin olive oil, or butter
1) Preheat the oven to 400º F. With a whisk or a hand mixer, beat the eggs with the sugar until creamy. Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
2) Grease a 9-10 inch springform baking pan with butter or olive oil, dust with flour, pour the mixture in, and transfer into your pre-heated oven. Bake at 400 F for the first 10 minutes, then lower the temperature to 350 F and bake for another 25 minutes.
3) Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes. It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding. Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.
