12 min
Sicilian Ricotta Creams: Low Carb Cooking With Katie Caldesi 👩🍳 | Episode 6 UK Low Carb
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- Nutrition
Sicilian Ricotta Creams: Low Carb Cooking With Katie Caldesi 👩🍳 | Episode 6
I hope you enjoyed last week's episode where Katie made her Chocolate & Tahini Indulgence, this week were back and Katie is making some delicious and simple Sicilian Ricotta Creams. If you fancy making this recipe yourself take a photo and share it with me either throw the UK Low Carb Facebook group or our twitter and the best photo will win some DGF cakes!
Katie's Website: https://www.caldesi.com/
Full Recipe:
I have spent many a day peering into Sicilian patisseries, fascinated by their use of local
ricotta, fruit, almonds, pistachios and plenty of sugar. This dessert is based on cuccia, an
old, little-known recipe made with wheatberries in sweet ricotta once a year for the Feast of
Santa Lucia. It is unusual, but we love it, the cream is soft and perfumed with orange and
cinnamon with the bonus crunch of nuts and chocolate. I like to serve it in espresso cups
and use coffee spoons to eat it. The servings are not big, but they are filling, and are the
perfect end to a dinner with friends.
Serves 4 in small glasses or espresso cups
40g (1½oz) whole blanched almonds, pistachios, macadamia or walnuts
250g (9oz) ricotta
1 heaped teaspoon ground cinnamon
2 teaspoons honey
2 teaspoons vanilla extract
2 tablespoons dark rum (optional)
½ teaspoon finely grated satsuma, clementine or orange zest
15g (½oz) dark chocolate (85% cocoa solids), finely chopped
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
Spread the nuts out on a baking tray and cook for 6 minutes or until lightly browned. Tip on
to a plate to cool to room temperature.
Whisk the ricotta with the remaining ingredients except the chocolate in a small bowl. Mix
30g (1oz) of the cooled nuts and the chocolate into the cream then taste the mixture. Add
more cinnamon or orange zest to your taste. Spoon into four small glasses and top with the
remaining nuts. Any leftovers will keep for a couple of days in the fridge.
Per serving: 9.4g net carbs, 1.8g fibre, 7.3g protein, 13g fat, 207kcal
Sicilian Ricotta Creams: Low Carb Cooking With Katie Caldesi 👩🍳 | Episode 6
I hope you enjoyed last week's episode where Katie made her Chocolate & Tahini Indulgence, this week were back and Katie is making some delicious and simple Sicilian Ricotta Creams. If you fancy making this recipe yourself take a photo and share it with me either throw the UK Low Carb Facebook group or our twitter and the best photo will win some DGF cakes!
Katie's Website: https://www.caldesi.com/
Full Recipe:
I have spent many a day peering into Sicilian patisseries, fascinated by their use of local
ricotta, fruit, almonds, pistachios and plenty of sugar. This dessert is based on cuccia, an
old, little-known recipe made with wheatberries in sweet ricotta once a year for the Feast of
Santa Lucia. It is unusual, but we love it, the cream is soft and perfumed with orange and
cinnamon with the bonus crunch of nuts and chocolate. I like to serve it in espresso cups
and use coffee spoons to eat it. The servings are not big, but they are filling, and are the
perfect end to a dinner with friends.
Serves 4 in small glasses or espresso cups
40g (1½oz) whole blanched almonds, pistachios, macadamia or walnuts
250g (9oz) ricotta
1 heaped teaspoon ground cinnamon
2 teaspoons honey
2 teaspoons vanilla extract
2 tablespoons dark rum (optional)
½ teaspoon finely grated satsuma, clementine or orange zest
15g (½oz) dark chocolate (85% cocoa solids), finely chopped
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
Spread the nuts out on a baking tray and cook for 6 minutes or until lightly browned. Tip on
to a plate to cool to room temperature.
Whisk the ricotta with the remaining ingredients except the chocolate in a small bowl. Mix
30g (1oz) of the cooled nuts and the chocolate into the cream then taste the mixture. Add
more cinnamon or orange zest to your taste. Spoon into four small glasses and top with the
remaining nuts. Any leftovers will keep for a couple of days in the fridge.
Per serving: 9.4g net carbs, 1.8g fibre, 7.3g protein, 13g fat, 207kcal
12 min