On Saturday my brothers in-laws came for lunch. The truth I did not have much idea on what to do. A few days ago I had seen a TV replay of Julia and Julie. The film was already begun, but not matter, because I . already seen and I liked it. It was the scene where she placed thebœuf bourguignon the oven and ended by falling asleep, even burned my mouth started to watering.These scene was turning my head for days until the weekend I decided to prove.
And for dessert I must prepare something that combine with our lunch, French, too.But easy and quick A moelleux Ricotta 'a l'orange, could function well, and really worked Molleaux in french means something fluffy and smooth
The texture is great and can be considered for the winter, and that can be served warm as summer, easy to make with few ingredients. Use lean ricotta for the same reason as explained above, is worth trying if you feel like something light and sweet.
This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child
Serving : 6
Time: About 2 hs
Moelleux de ricotta 'a l'orange
Serve : 4
Time : 30min
60 g sugar
1 package of ricotta (250g)
An orange juice
Pre heat oven to 180 ° C.
In a large bowl, beat eggs with sugar. Add ricotta and grated orange peel.
Squizz orange juice and add to the preparation. Mix well.
Pour the batten the mixture into a silicone mold.
Bake for about 20 minutes.
The top must be be golden.
Let warm and sprinkle with icing sugar