To prepare a refined and tasty dessert, we start by preparing the essential ingredients. First, we choose two medium-sized fresh oranges that are juicy and aromatic. They are washed well under cold running water to remove any impurities. Using a fine grater, we grate the peel of one of the oranges, being careful not to touch the white part, which is bitter. The grated peel is set aside to be used at the end for decoration.
Then, both oranges are cut in half, and with the help of a juicer, the juice is extracted. It is important to filter the obtained juice through a fine sieve to eliminate the pulp, leaving it as clear and aromatic as possible.
Next, we prepare the base of the dessert. A tray is taken, ideally one of suitable size to accommodate the ladyfingers, and they are arranged on the bottom of the tray, side by side, forming an even layer. Using a brush, each ladyfinger is soaked with the orange juice, making sure they absorb well but without getting overly soggy.
In a separate bowl, the ricotta is well beaten together with the sugar until the mixture becomes a fine and homogeneous cream, without lumps. It is essential to achieve a velvety texture so that the dessert is pleasant to taste. Once the ricotta cream is ready, a sufficient amount of liquid cream, which must be cold, is whipped with a mixer on medium speed until firm peaks form.
Once the cream is perfectly whipped, it is gradually added over the ricotta cream, mixing with a spatula, with gentle up-and-down movements, so as not to lose the air in the composition. After the ingredients are well integrated, the ricotta foam is poured evenly over the layer of ladyfingers, leveling with a spoon to achieve a smooth surface.
For an extra flavor, I chose to squeeze half an orange and pour the obtained juice over the ricotta layer. This will add a fresh and zesty note to the dessert. Alternatively, this juice can also be added to the ricotta mixture before incorporating the whipped cream to intensify the orange flavor.
On top, the grated orange peel is sprinkled, which will provide a pleasant contrast of textures and colors. It is time to let the dessert cool. It is placed in the refrigerator for a minimum of 2-3 hours, allowing the ingredients to blend perfectly and achieve a firm consistency.
When it is time to serve, the dessert is cut into suitable portions, each piece being decorated with a half slice of thin orange and a few fresh mint leaves, which will add a note of freshness and a pleasant aesthetic appearance. This dessert is not only delicious but also a true visual delight!
Then, both oranges are cut in half, and with the help of a juicer, the juice is extracted. It is important to filter the obtained juice through a fine sieve to eliminate the pulp, leaving it as clear and aromatic as possible.
Next, we prepare the base of the dessert. A tray is taken, ideally one of suitable size to accommodate the ladyfingers, and they are arranged on the bottom of the tray, side by side, forming an even layer. Using a brush, each ladyfinger is soaked with the orange juice, making sure they absorb well but without getting overly soggy.
In a separate bowl, the ricotta is well beaten together with the sugar until the mixture becomes a fine and homogeneous cream, without lumps. It is essential to achieve a velvety texture so that the dessert is pleasant to taste. Once the ricotta cream is ready, a sufficient amount of liquid cream, which must be cold, is whipped with a mixer on medium speed until firm peaks form.
Once the cream is perfectly whipped, it is gradually added over the ricotta cream, mixing with a spatula, with gentle up-and-down movements, so as not to lose the air in the composition. After the ingredients are well integrated, the ricotta foam is poured evenly over the layer of ladyfingers, leveling with a spoon to achieve a smooth surface.
For an extra flavor, I chose to squeeze half an orange and pour the obtained juice over the ricotta layer. This will add a fresh and zesty note to the dessert. Alternatively, this juice can also be added to the ricotta mixture before incorporating the whipped cream to intensify the orange flavor.
On top, the grated orange peel is sprinkled, which will provide a pleasant contrast of textures and colors. It is time to let the dessert cool. It is placed in the refrigerator for a minimum of 2-3 hours, allowing the ingredients to blend perfectly and achieve a firm consistency.
When it is time to serve, the dessert is cut into suitable portions, each piece being decorated with a half slice of thin orange and a few fresh mint leaves, which will add a note of freshness and a pleasant aesthetic appearance. This dessert is not only delicious but also a true visual delight!
Ingredients
a large pack of ladyfingers 2 large oranges 400 g. ricotta 200 ml. fresh liquid cream 150 g. sugar mint leaves