Cold Ricotta Crumble
There’s something so comforting about a simple dessert that brings back memories of family gatherings and summer picnics. This cold ricotta crumble is not just easy to make, but it’s also a delightful treat that you’ll want to whip up time and time again. With its creamy texture and sweet flavors, it’s sure to become a favorite in your home!
Equipment
- Mixing bowl
- Serving Dish
- Refrigerator
Ingredients
For the Crumble Base
- 250 g ricotta cheese The star of this dessert, lending a creamy texture.
- 100 g digestive biscuits These create a deliciously crunchy base.
- 50 g unsalted butter melted, this binds the biscuit base together.
- 50 g icing sugar Sweetens the ricotta without being overpowering.
- 1 tsp vanilla extract Adds a warm and inviting flavor.
For the Creamy Layer
- 200 ml heavy cream Whipped to perfection for a light and airy texture.
For Serving
- Fresh fruit optional, for serving
Instructions
- Step 1: In a mixing bowl, combine the melted butter and crushed digestive biscuits. Mix until well combined and the mixture resembles wet sand.
- Step 2: Press the biscuit mixture into the bottom of a serving dish to form a base. Refrigerate for 30 minutes to set.
- Step 3: In another bowl, whisk together the ricotta cheese, icing sugar, and vanilla extract until smooth and creamy.
- Step 4: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until fully incorporated.
- Step 5: Spoon the ricotta mixture over the chilled biscuit base and smooth the top with a spatula.
- Step 6: Refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Step 7: Serve chilled, topped with fresh fruit if desired.
Notes
This dessert can be made a day in advance, making it a great option for entertaining! Store any leftovers in an airtight container in the refrigerator for up to 3 days.