Description
Creamy ricotta cups get a luxurious boost from earthy truffle sauce. A perfect elegant appetizer or starter.
Ingredients
Units
Scale
- 4 tbsp salsa tartufo (truffle sauce)
- Substitute sautéed mushrooms and truffle oil
- 227 g (8 oz) ricotta
- Kosher salt and freshly ground pepper
- 1/3 cup (85 ml) freshly grated parmesan cheese
- 2 egg whites
Instructions
- Preheat oven to 350°F (177°C).
- Mix together ricotta, parmesan, and beaten egg whites. Season with salt and pepper.
- Place a tablespoon of truffle sauce or mushroom mixture in the bottom of 4 individual aluminum molds.
- Divide the ricotta mixture among the 4 molds.
- Cook in a bain-marie (water bath) in the preheated oven for 45 minutes.
- Remove from oven and let cool.
- Invert molds onto serving plates.
- Garnish with additional truffle sauce, grated parmesan, grated truffle, and/or truffle oil.
Notes
- For a richer flavor, use whole milk ricotta.
- If you don’t have aluminum molds, use ramekins instead.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 12
- Cholesterol: 80