What can be tastier than a manna for a cup of morning tea or coffee ?! Delicate ricotta and citrus notes in the manna - this has turned banal pastries into a truly excellent and sophisticated dessert. And if you sprinkle with almond slices, then you will not be ashamed to put it on the festive table. In summer, such pastries can be supplemented with fresh berries and ice cream, and in winter - with physalis, jam or condensed milk! Well, this is for those who are really, really sweet tooth:)
Purpose: For children / For afternoon tea / For dessert
Main ingredient: Dough
Dish: Baking / Mannik / Sweet
Cuisine geography: Italian / European
- Ricotta - 250 Grams
- Butter - 60 grams
- Milk - 500 Grams
- Lemon zest - 1 Teaspoon
- Orange zest - 1 Teaspoon
- Semolina - 125 Grams
- Sugar - 120 Grams
- Chicken eggs - 3 Pieces
- Vanilla Sugar - 1 Teaspoon
- Lemon juice - 2 Tbsp. spoons
How to cook "Italian manna with ricotta"
In a bowl, combine milk, butter, orange and lemon zest. Put on fire and heat until bubbles appear.
Add semolina into boiling milk in a thin stream, with constant stirring.
Beat eggs with sugar until whitened and fluffy.
Add ricotta and stir.
Send the cooled semolina into the cheese mass, add lemon juice and stir. Line the bottom of the springform pan with baking paper. Bake the manna in an oven preheated to 180 degrees for 45-50 minutes. Enjoy your tea!