Limoncini Ricotta Lemon (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1/2 vial vanilla extract
02 -
50 grams stevia or 100 grams regular sugar
03 -
250 grams ricotta made from cow's milk
04 -
Yellow food coloring—just a few drops (optional)
05 -
Icing sugar, to sprinkle as needed
06 -
120 grams Pavesini cookies or biscuits
07 -
2 lemons (grate the zest and squeeze the juice)
# Instructions:
01 -
Press the ricotta through a fine sieve into a bowl, then stir it until it’s smooth. Mix in the sugar or stevia, making sure it’s completely combined.
02 -
Pour in the lemon zest, juice, and vanilla essence. For a pop of color, optionally add a few drops of yellow coloring and give it a good stir.
03 -
Grind the Pavesini into crumbs using a blender or processor. Stir this into the ricotta mixture until everything’s evenly mixed. Cover it with wrap and chill in the fridge for half an hour.
04 -
Take the chilled mixture out. Wet your hands lightly, then shape it into small, bite-sized balls.
05 -
Roll the balls in icing sugar, making sure they’re completely coated. Lay them out on a plate or tray. You can serve them right away or let them firm up an extra hour in the fridge.
# Notes:
01 -
Switch up the flavor by using zest and juice from oranges or another fruit if you’d like.