Ofenschlupfer with ricotta and mascarpone

Desserts for parties!

“This ricotta recipe is also suitable for large-scale catering establishments . With old Bavarian desserts, for example apple strudel or in this case “Ofenschlupfer”, the mixture of ricotta, and Mascarponeensures that the dish is even more creamy, fine and luscious. The Cheese here ensures that all the moisture is retained in the product. And the more moisture there is in the product, the more flavour is retained too. ricotta, also provides a pleasantly subtle nutty note. This recipe is of course ideal as a delicious dessert. The dish goes really well with a berry ragout in particular.”

About the chef

Zubereitung

  1. Fry the cut up bread rolls.
  2. Boil up the cream.
  3. Stir the eggs with the sugar until smooth and slowly mix with the cream. Add
  4. GOLDSTEIG Ricotta,, GOLDSTEIG Mascarpone, and the rest of the ingredients to the bread rolls and mix with the cream and egg mixture, then flavour with the gingerbread spices and vanilla.
  5. Place the mixture on a baking tray lined with baking paper and bake at 180°C for about 30 minutes.
  6. Cut the baked Ofenschlupfer into pieces of the same size and sprinkle with icing sugar.

Serving suggestion

  1. Mix the egg yolk with the sugar and vanilla powder.
  2. Bring the milk to the boil and stir small quantities into the egg mixture.
  3. Thicken the mixture in the bowl in a bain marie at 70°C.
  4. Stir in the chopped chocolate, flavour with lemon zest and Amaretto.

Zutaten

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For 4 people:

  • 200 g GOLDSTEIG Ricotta,
  • 200 g GOLDSTEIG Mascarpone,
  • 120 g cut up bread rolls
  • 40 g roasted nuts mixture
  • 40 g chopped dark chocolate
  • 30 g dried and chopped apricots and plums
  • 60 ml cream
  • 4 eggs
  • 40 g sugar
  • Ground vanilla
  • Gingerbread spices

Vanilla sauce:

  • 4 egg yolks
  • 50 g sugar
  • 240 ml milk
  • 1.5 g vanilla powder
  • 50 g white chocolate
  • Lemon zest
  • A shot of Amaretto
Rezept-Download
Ofenschlupfer mit Ricotta und Mascarpone auf weißem Teller