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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To bake the ricotta: | 2. Preheat the oven to 150°C (300°F). | 3. In a large bowl, whisk together the ricotta and the eggs. | 4. Split the vanilla bean and scrape in the seeds. | 5. Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil. | 6. Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm. | 7. When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required. | 8. It will have more flavour if you allow it to warm to room temperature before serving it. | 9. To glaze the peaches: | 10. Preheat the griller (broiler) to hot. | 11. Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes. | 12. To serve, arrange ricotta slices and two peach halves on each plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	3	cups		1294.56	22.6176	83.7744	96.5712
egg	2			143.0	0.72	12.56	9.51
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
icing sugar	1 1/4	1/4		-	-	-	-
freestone peach	8		sliced	3227.7407	0.0	718.0816	18.1334
icing sugar	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.