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Little Ricotta Pots With Rhubarb Compote and Macadamia Brittle Recipe

Little Ricotta Pots With Rhubarb Compote and Macadamia Brittle Recipe

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Little Ricotta Pots With Rhubarb Compote and Macadamia Brittle

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Ingredients:

Serving

1 1/2 cups macadamia nuts
1/2 cup sugar
1/3 cup honey
2 tbsp unsalted butter
1/2 tsp vanilla extract
1 lb rhubarb, cut into 1-inch chunks
1/3 cup light brown sugar (you may want more)
1 orange , zest and juice of
1 cinnamon stick
1 lb part-skim ricotta cheese
1/2 cup light brown sugar
2 eggs, lightly beaten
1/4 cup half-and-half
1 1/2 tsp orange zest, grated
1 tbsp cornstarch
1/2 tsp almond extract
1/2 tsp vanilla extract

Directions:

To make macadamia brittle: Preheat the oven to 350°. Spread the nuts on a rimmed baking sheet and bake for 5-7 minutes, or until lightly toasted. Transfer the nuts to a plate; let cool and coarsely chop.
Wipe off the baking sheet and oil it lightly. In a medium saucepan, combine the sugar, honey and butter, and boil over moderately high heat until a candy thermometer inserted in the syrup registers 290°, about 7 minutes. Stir in the chopped nuts and vanilla extract, and scrape the mixture onto the prepared baking sheet; spread in an even layer. Let cool completely, then break into large pieces. There will be more than you need for this recipe - but it is a delicious candy! (can be stored in an airtight container for up to a week).
To make rhubarb compote: Place all the ingredients for the rhubarb compote in a saucepan and bring to a boil. Lower heat and cook for 15 minutes, or until rhubarb is tender. Taste and add more sugar, if you like it sweeter. Discard cinnamon stick. Serve warm or cold. (can be made ahead and gently reheated, if desired warm).
To make ricotta pots: Preheat oven to 375°F With an electric beater, beat all the ingredients for the pots together until smooth.
Divide between four lightly-buttered 4-ounce heatproof bowls or ramekins and bake for 20 minutes until soft and puffy. The ricotta pots will deflate a little once out of the oven.
To serve: Top each ricotta pot with a spoonful of the rhubarb and its juices; stab in a shard of the madadamia brittle, decoratively, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	989.2 Kcal (4142 kJ)
Calories from fat	513.23 Kcal
		% Daily Value*
Total Fat	57.03g	88%
Cholesterol	137.85mg	46%
Sodium	201.49mg	8%
Potassium	842.92mg	18%
Total Carbs	107.94g	36%
Sugars	88.64g	355%
Dietary Fiber	7.55g	30%
Protein	21.35g	43%
Vitamin C	28.4mg	47%
Vitamin A	0.1mg	2%
Iron	2.9mg	16%
Calcium	532.7mg	53%

Amount Per 100 g
Calories	220.86 Kcal (925 kJ)
Calories from fat	114.59 Kcal
		% Daily Value*
Total Fat	12.73g	88%
Cholesterol	30.78mg	46%
Sodium	44.99mg	8%
Potassium	188.2mg	18%
Total Carbs	24.1g	36%
Sugars	19.79g	355%
Dietary Fiber	1.69g	30%
Protein	4.77g	43%
Vitamin C	6.3mg	47%
Iron	0.7mg	16%
Calcium	118.9mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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