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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Ricotta Pie
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Tarte-ricotta-6632.jpg
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In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.
Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan.
Crust
In a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside.
In a large bowl, combine the ricotta cheese, egg yolks and whole egg. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes.
In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan.
Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed.
At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.
8
Saputo
1 Tbsp. (15 mL) golden raisins
5 Tbsp. (75 mL) dried cranberries
3 Tbsp. (45 mL) rum
475 g bari ricotta cheese
3 egg yolks
1 egg
2 Tbsp. (30 mL) flour
1/2 cup (125 mL) coarse-granule maple sugar
1 cup (250 mL) white chocolate chips
3 egg whites
Ricotta Pie
8
servings
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)golden raisinsYou might like:
Flyer Deal
(1)
-
5 Tbsp.
(75 mL)dried cranberries
-
3 Tbsp.
(45 mL)rum
-
475 g
bari ricotta cheese
-
3
egg yolks
-
1
egg
-
2 Tbsp.
(30 mL)flourYou might like:
Flyer Deals
(2)
-
1/2 cup
(125 mL)coarse-granule maple sugarYou might like:
Flyer Deal
(1)
-
1 cup
(250 mL)white chocolate chipsYou might like:
Flyer Deals
(4)
IRRESISTIBLES CHOCOLATE BARS
2 for $3.00
100 g SELECTED VARIETIES
5 AIR MILES® Bonus Miles when buying 2
-
3
egg whites
-
3/4 cup
(190 mL)ginger snaps, crushed into crumbsYou might like:
Flyer Deals
(5)
DARE BEAR PAWS, VIVA PUFFS, WAGON WHEELS OR GOLDFISH CRACKERS
$1.99 ea.
SELECTED SIZES, SELECTED VARIETIES
-
3/4 cup
(190 mL)Graham cracker crumbs
-
1/4 cup
(60 mL)unsalted butter, meltedYou might like:
Flyer Deals
(2)
NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER
$3.99 ea.
SELECTED SIZES SELECTED VARIETIES
SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g
2 for $3.00
SELECTED VARIETIES OR 1.99 EA.
-
1/4 cup
(60 mL)sugarYou might like:
Flyer Deal
(1)
Preparation
In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.
Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan.
Crust
In a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside.
In a large bowl, combine the ricotta cheese, egg yolks and whole egg. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes.
In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan.
Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed.
At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.
Source :
Saputo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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