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Bavarese di Ricotta
The National Italian American Foundation (NIAF) often takes groups to Tenuta Seliano in Paestum, Italy for lunch. That's the farm-inn of my friend Cecilia – where Cook At Seliano, my culinary vacations and cooking classes, are based.
Inevitably, the NIAF members fall in love with this creamy yet fluffy concoction and ask Cecilia for the recipe. She usually sends them to me. Even with trial after trial and many early morning phone calls to the farm, I wasn't able to exactly reproduce Cecilia's dolce. The last time she came to stay with me in Brooklyn, I set her to work in my kitchen while Sean, my assistant, took copious notes. Here it is finalmente:
Bavarese di Ricotta
Ricotta Bavarian
Makes one 9-inch Bavarian
9 graham crackers, ground into fine crumbs in a food processor
1 stick (8 tablespoons) butter, melted
5 egg yolks
1 cup sugar
1 15-ounce container ricotta
1 cup blanched almonds, toasted for 8 to 10 minutes at 350 degrees, coarsely chopped
2 tablespoons orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
½ cup heavy cream
3 1/4–ounce packets unflavored gelatin
1 cup heavy cream, whipped to soft peaks
3 egg whites, whipped to stiff peaks
Using a fork, thoroughly combine the graham cracker crumbs and melted butter. Using your fingers, press the crust mixture evenly onto the bottom of the springform pan.
With an electric mixer, beat the egg yolks until thick and yellow. Continue beating and add the sugar ¼ cup at a time. Gradually beat in the ricotta, then the almonds, and finally the liqueur.
Pour ½ cup of the heavy cream into a small saucepan. Sprinkle with the gelatin. Slowly bring up the heat and stir until the mixture is smooth, thick, and lump free.
Gradually beat the gelatin mixture into the ricotta mixture.
Carefully fold in the whipped cream, then the egg whites. Pour into the prepared springform pan and refrigerate for at least 6 hours.
To unmold, draw a thin-bladed knife around the edge. Open the springform. Serve on the springform bottom, or from the kitchen on individual plates. The dessert is difficult to transfer from springform base to a serving plate. If you want to attempt this, make sure the Bavarian is well-chilled.
Best served when out of the refrigerator for 15 minutes.
