ricotta cheese – 700 g
big juicy orange, better nevel – 1 pc.
butter – 150-200 g
cream fat content 33% – 100 ml
1.Remove ricotta in gauze under pressure, 1 hour.
2. Remove the fillet from the orange. To do this, strip off the peel along with the outer membrane. Cut the flesh between the inner membrane and put it into a bowl. In the same bowl squeeze the juice from the remnants of orange.
3. Heat butter in a pan and sprinkle with sweetener. Cook for 5 minutes, then add the pulp and orange juice. Cook, stirring, until the formation of a liquid caramel mass.
4. Pour in the cream, mix and remove from heat. Allow to cool. Gradually stirring, add the orange-cream mixture to the ricotta.
5. Put the obtained mass in a pasochnitsa (or pasochnitsa), place in a refrigerator until it hardens for 1.5 – 2 hours, or better for 8 hours. Serve, sprinkle with powdered sugar through a sieve.