Lemon Ricotta Bundles with Blueberry Sauce

Lemon Ricotta Bundles with Blueberry Sauce Recipe from Italy

Region / culture: Italy | Preparation time: 1 hour and 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Lemon Ricotta Bundles with Blueberry Sauce is a delightful and elegant dessert that combines the creamy richness of ricotta cheese with the bright flavors of lemon and blueberries. These bundles are perfect for a special occasion or a fancy dinner party.

History

This recipe is a modern twist on traditional Italian cannoli, which are pastry tubes filled with sweetened ricotta cheese. The addition of lemon and blueberry sauce adds a refreshing and fruity element to the dish, making it a unique and delicious dessert.

Ingredients

Lemon Ricotta Filling

1 container (15 oz / 425 g) of ricotta
3 tbsp of confectioner's sugar
0.5 tsp of lemon zest
1 tbsp of lemon juice
0.5 tsp of vanilla

Crêpes

2 large eggs
1 cup of milk
0.5 cup of flour
2 tbsp of melted butter
2 tbsp of sugar
1 tsp of vanilla

Blueberry Sauce

3 cups of blueberries
0.33 cup of sugar
2 tbsp of lemon juice
0.25 tsp of cinnamon
0.25 tsp of lemon zest

Extras

1 roll of green apple fruit by the foot
sixteen 7-inch squares of wax paper

How to prepare

Mix the filling ingredients in a bowl until they are well blended.
Scrape the mixture into a sieve set over a bowl, cover it, and refrigerate for 6 hours.
Combine the crepe ingredients in a blender and process until the mixture is smooth.
Cover the mixture and refrigerate it for 1 hour.
Coat a skillet with nonstick spray and heat it.
Add 2 tbsp of the crepe batter to the skillet and tilt the skillet until the batter covers the bottom.
Cook the crepe until it is lightly brown on the bottom, then flip it over and cook for an additional 30 seconds.
Slide the cooked crepe onto a square of wax paper.
Repeat the process with the remaining batter.
In a saucepan, bring 2 cups of blueberries and the remaining sauce ingredients (except zest) to a boil.
Cook until the berries release their juices.
Transfer the mixture to a blender and puree it, then strain it through a sieve to remove the seeds.
Stir in the zest and set the sauce aside.
Unroll the fruit by the foot and cut it into twelve 8-inch long, 0.25-inch wide strips.
Place a rounded tablespoon of the ricotta filling in the center of each crepe.
Gather up the edges of the crepe to form a bundle and tie it with a strip of fruit by the foot.
Repeat the process to make 11 more bundles.
Place 2 bundles on each plate.
Spoon 0.25 cup of the sauce around the bundles and sprinkle them with some of the remaining blueberries.
Dust the bundles with confectioners sugar.
Serve immediately.

Variations

Substitute the blueberries with strawberries or raspberries for a different flavor profile.
Add a sprinkle of chopped nuts or a drizzle of honey on top for extra crunch and sweetness.
Use orange zest and juice instead of lemon for a citrusy twist.

Cooking Tips & Tricks

Make sure to refrigerate the ricotta filling for at least 6 hours to allow the flavors to meld together.

- Use a nonstick skillet to cook the crepes and make sure to tilt the skillet to evenly spread the batter.

- Be careful when flipping the crepes, as they are delicate and can tear easily.

- Strain the blueberry sauce through a sieve to remove any seeds and achieve a smooth consistency.

- Dust the bundles with confectioners sugar just before serving for a beautiful presentation.

Serving Suggestions

Serve the Lemon Ricotta Bundles with Blueberry Sauce as a decadent dessert after a light meal. Pair it with a cup of hot tea or coffee for a perfect ending to a special dinner.

Cooking Techniques

Refrigerate the ricotta filling and crepe batter before using to allow the flavors to develop.

- Cook the crepes on a nonstick skillet over medium heat, flipping them carefully to avoid tearing.

- Puree the blueberry sauce in a blender and strain it through a sieve for a smooth texture.

Ingredient Substitutions

Use mascarpone cheese instead of ricotta for a richer filling.

- Substitute almond milk for regular milk for a dairy-free version.

- Replace the blueberries with any other fresh or frozen berries of your choice.

Make Ahead Tips

You can prepare the ricotta filling and blueberry sauce a day in advance and refrigerate them until ready to use.

- Cook the crepes ahead of time and store them in an airtight container in the refrigerator.

Presentation Ideas

Arrange the Lemon Ricotta Bundles on a platter and drizzle the blueberry sauce around them for a beautiful presentation. - Garnish the bundles with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

Pair the Lemon Ricotta Bundles with Blueberry Sauce with a glass of sweet dessert wine like Moscato or Riesling.

- Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Storage and Reheating Instructions

Store any leftover Lemon Ricotta Bundles in an airtight container in the refrigerator for up to 2 days.

- Reheat the bundles in the microwave for a few seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Lemon Ricotta Bundles with Blueberry Sauce contains approximately 300 calories.

Carbohydrates

Each serving of Lemon Ricotta Bundles with Blueberry Sauce contains approximately 35 grams of carbohydrates.

Fats

Each serving of Lemon Ricotta Bundles with Blueberry Sauce contains approximately 12 grams of fats.

Proteins

Each serving of Lemon Ricotta Bundles with Blueberry Sauce contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of calcium, vitamin C, and antioxidants from the blueberries.

Alergens

This recipe contains dairy (ricotta cheese, milk, butter) and eggs.

Summary

Lemon Ricotta Bundles with Blueberry Sauce is a balanced dessert that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of calcium, vitamin C, and antioxidants.

Summary

Lemon Ricotta Bundles with Blueberry Sauce is a delicious and elegant dessert that combines creamy ricotta filling with tangy lemon and sweet blueberries. This recipe is perfect for a special occasion or a fancy dinner party, and can be customized with different fruits and flavors to suit your taste. Enjoy these delightful bundles as a sweet ending to a meal or a special treat any time of the day.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a sunny afternoon, and I was flipping through an old cookbook that I inherited from my mother. As I turned the pages, my eyes landed on a page that featured a recipe for Lemon Ricotta Bundles with Blueberry Sauce. The combination of tangy lemon, creamy ricotta, and sweet blueberries sounded like a match made in heaven.

I had never made anything quite like this before, but I was eager to give it a try. I gathered all the ingredients I needed – fresh lemons, creamy ricotta cheese, plump blueberries, and a few other pantry staples. As I started to prepare the recipe, memories of my mother and grandmother flooded my mind.

My mother was an incredible cook, and she always encouraged me to try new recipes and techniques in the kitchen. She taught me how to make my first batch of cookies, how to knead dough for bread, and how to properly season a dish. I remembered the countless hours we spent together in the kitchen, laughing, chatting, and creating delicious meals.

My grandmother, on the other hand, was a bit more traditional in her cooking style. She had a repertoire of classic recipes that she had learned from her own mother and grandmother. Her kitchen was always filled with the warm aroma of comfort food – roasts, stews, and pies that would make your mouth water.

But despite their different cooking styles, both my mother and grandmother shared a love and passion for cooking that was infectious. They instilled in me a deep appreciation for good food and the joy of sharing it with others.

As I mixed the ricotta cheese with lemon zest and a touch of sugar, I couldn't help but smile as I thought of my mother and grandmother. They were the ones who had taught me how to cook, how to experiment, and how to truly enjoy the process of creating something delicious.

The Lemon Ricotta Bundles came out of the oven golden brown and fragrant, the scent of lemon filling the kitchen. I couldn't wait to dig in, but first, I had to make the blueberry sauce. I simmered the blueberries with a bit of sugar and lemon juice until they were soft and syrupy, then drizzled the sauce over the warm bundles.

I took a bite, and my taste buds exploded with flavor. The tangy lemon, the creamy ricotta, and the sweet blueberries all melded together in perfect harmony. It was a dish that was both simple and sophisticated, comforting and elegant.

As I savored each bite, I couldn't help but feel grateful for the culinary heritage that had been passed down to me. My mother and grandmother had taught me not just how to cook, but how to create memories, how to nourish the body and soul, and how to find joy in the simple act of sharing a meal with loved ones.

And now, as I sat at my kitchen table enjoying my Lemon Ricotta Bundles with Blueberry Sauce, I knew that I would continue to pass on that legacy to future generations. I would teach my children and grandchildren how to cook, how to experiment, and how to appreciate the beauty of a well-made meal.

Because for me, cooking isn't just about following a recipe – it's about honoring the past, celebrating the present, and creating a future filled with love, laughter, and delicious food. And for that, I am forever grateful.