It’s the last recipe for my involvement in the Blue Ribbon ‘Best Thing With Sliced Bread’blogger challenge, and this month we were supposed to bring a delicious dessert recipe to the table with Blue Ribbon sliced bread as star of the show.
In our mystery boxes this month we got butter, ricotta, a vanilla pod, sugar, walnuts and a loaf of Blue Ribbon Low GI crushed wheat brown bread.
If you’re not familiar with this very cool campaign – check out my first appetizer recipe and my mains I created for this initiative. I was very chuffed to have won the first challenge and the main prize (R10 000 Yuppiechef voucher) has me all edgy and anxious. Who will the winner be?!
But enough nail biting, lets get back to the recipe. I added the ricotta to a blender with the seeds from the vanilla pod and a little sugar syrup and just whizzed it up, refrigerated it and piped it with a piping bag.
Next, I made walnut brittle bread wafers, by toasting the bread until dark – rolled it flat with a rolling pin, gave it a good spread of butter and dipped it into fine walnut brittle.
Then you can be all fancy and make spun sugar to impress your guests. How stunning?
I think this is a pretty mouthwatering treat after a lovely meal and your guests will definitely think you a gourmet cook when you whip up this dessert. It is simple and easy, and can be prepared in advance. Thank you to Blue Ribbon for this awesome campaign. So, go get your loaf of Blue Ribbon and start cooking!
| Prep Time | 40 min |
| Cook Time | 10 min |
| Servings | servings |
- 3 tablespoons sugar
- 1 tablespoon water
- 250 gr ricotta cheese
- 1 pod vanilla seeds retained
- 4 slices blue ribbon low GI crushed wheat bread
- 2 cups sugar
- 100 gr walnuts
- soft butter to spread
- spun sugar to garnish
Ingredients
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- First off, in a microwave safe bowl, combine the sugar and water and heat until dissolved.
- In a blender combine the ricotta, sugar syrup and vanilla seeds and blend until smooth.
- Transfer to a bowl and refrigerate until use.
- Toast 4 slices of bread, and set aside.
- In a saucepan, on medium heat, melt the sugar until it is a melted amber colour. Add the walnuts to the melted caramel sugar and transfer to a small baking tray. Refrigerate for 30 minutes.
- To assemble your dessert, pipe the whipped ricotta into a pretty plate.
- Next, cut the crust from the toasted bread and roll it flat with a rolling pin and cut it into wafers or triangles.
- After the brittle is cooled, transfer it to a pestle and mortar and ground fine.
- Spread the bread with butter and dip it into the finely ground walnut brittle.
- Serve the ricotta with wafers and decorate with spun sugar.
