Traditional products from Rwanda
Ricotta
Ricotta & Spinach Pie
INGREDIENTS:
350 g spinach
100 g flour
75 g fromage blanc
Salt, pepper
10 ml water
3 eggs
100 ml cream
180 g ricotta
10 g sunflower seeds
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PREPARATION:
- For the pastry: In a mixing bowl, combine the flour, salt, and fromage blanc.
- Mix, then gradually add the water, adjusting if necessary.
- Knead the dough, then place it in the refrigerator for 10 minutes.
- Preheat your oven to 180°C (350°F).
- Sauté the spinach over medium heat with salt and the spices of your choice.
- In a bowl, mix the eggs, cream, and ricotta. Add the spinach, season, and set aside.
- Roll out the dough and line a tart pan with it.
- Pour in the filling, sprinkle with sunflower seeds, and bake for 40 minutes, keeping an eye on the cooking time.
Ricotta cake
INGREDIENTS:
250 g flour
250 g ricotta
80 g sunflower oil
4 egg whites
1 pinch of salt
180 g sugar
1 teaspoon baking powder
Zest of one lemon
PREPARATION:
- Butter and flour a cake pan. Preheat the oven to 180°C (350°F).
- Using a mixer, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- In another bowl, mix together the flour, baking powder, and sugar.
- Add the oil, ricotta, and lemon zest.
- Once the mixture is smooth and well combined, fold in half of the beaten egg whites and mix.
- Add the remaining egg whites and gently fold them in, being careful not to deflate them.
- Pour the batter into the prepared pan and bake for 30–40 minutes.
- Once the cake is baked, dust with powdered sugar.
Light Ricotta & Espresso Tiramisu
INGREDIENTS:
250 g ricotta
2 egg whites
16 ladyfingers
50 g sugar
1 teaspoon cocoa powder
100 ml espresso
Orange extract
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PREPARATION:
- Beat the egg whites with the sugar until stiff peaks form.
- Fold them into the ricotta and mix.
- Add the orange extract to the espresso.
- Break the ladyfingers in half. Dip half of the biscuits briefly into the coffee.
- Place a layer of biscuits at the bottom of each glass, then spread half of the ricotta mixture on top.
- Dip the remaining biscuits into the coffee and divide them among the glasses.
- Add the remaining ricotta mixture on top.
- Dust with cocoa powder and let rest in the refrigerator for at least 1 hour.