Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make the Syrup: | 2. Thicken the half and half by simmering over low heat for few minutes.Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool. | 3. To Make the Cheese: | 4. Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer. | 5. Spread in the muffin pan. ( 2 spoons of cheese mixture in each cup). To spread evenly in the cup, use the bottom of glass to flatten. | 6. Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn't come out sticky with cheese it means you are all set to take the tray out from the oven :) | 7. Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl. | 8. Add the cooked balls to the half and half and decorate with Pistachios and Almonds. | 9. Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
half	1	pint	fat free	-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
cardamom seed	1/4	teaspoon	crushed	-	-	-	-
rose water	1/2	teaspoon		0.0	0.0	0.0	0.0
almond	3 -4	teaspoons	blanched	0.0	0.0	0.0	0.0
pistachio	2	tablespoons	crushed	86.1	4.1774	3.0996	6.9679

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