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Vanilla and Citrus Cottage Cheese Balls with Sweet Apricot Compote: A Divine Treat for Dessert Lovers

Vanilla and Citrus Cottage Cheese Balls with Sweet Apricot Compote: A Divine Treat for Dessert Lovers

This delicious dessert offers a sumptuous blend of soft and creamy cottage cheese balls paired with a vibrant apricot compote, showcasing a heavenly combination of flavours and textures. The recipe involves preparing a rich cottage cheese dough, shaping it into tender balls, which are then gently baked and rolled in a buttery and nutty breadcrumb mixture. Served with a deliciously sweet apricot sauce enriched with vanilla and a hint of lemon, this dessert delights not only the palate but the soul as well.

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Why you'll love this: If you love the sweetness of dairy combined with the tangy freshness of citrus and fruit, this dessert is a must-try. The ravioli is soft and airy, providing a delicious contrast to the crunchy, buttery texture of the breadcrumbs. The apricot compote adds a layer of tangy sweetness, enhancing the subtle flavors of the ravioli. Each bite is a testament to the elegant simplicity of combining fresh, wholesome ingredients into a dish that speaks volumes about comfort and satisfaction.

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Perfect opportunity: This dessert is perfect for any gathering where you want to impress, whether it’s a cozy family dinner, a festive celebration, or a casual get-together with friends. It shines as a statement dish that’s both sophisticated and comforting, making it a perfect choice for holidays, special occasions, or any day that calls for a little extra sweetness.

Decorating tips: For an extra touch of elegance, serve these fromage blanc balls on a beautiful dessert plate with a dusting of icing sugar. Add a few slices of fresh apricots and a mint leaf next to each serving. If you have it, a drizzle of apricot syrup or a dollop of whipped cream can further enhance the presentation, making each dish as delicious as it is tasty.

Ingredients:

  • For the meatballs:
    • 2 cups cottage cheese (20% fat)
    • 4 tablespoons of softened butter
    • 1 cup of wheat semolina
    • 4 tablespoons breadcrumbs
    • 2 large eggs
    • Seeds from half a vanilla pod
    • Zest of a lemon
  • For the buttered breadcrumbs:
    • 1/2 cup breadcrumbs
    • 1/2 cup grated hazelnuts
    • 3 tablespoons butter
    • 3-4 tablespoons of sugar
  • For the apricot compote:
    • 10 oz apricots, pitted and chopped
    • 3 tablespoons of sugar
    • Seeds from half a vanilla pod
    • 1 tablespoon lemon juice
  1. Prepare the meatball dough: In a bowl, mix the fromage blanc, butter, semolina, breadcrumbs, eggs, vanilla seeds and lemon zest. Using an electric mixer, carefully mix the ingredients until smooth. Let the mixture cool in the refrigerator for about 30 minutes.
  2. Prepare the butter breadcrumbs: Heat a frying pan over medium heat. Add breadcrumbs, grated hazelnuts, butter and sugar. Stir continuously until the mixture turns golden brown. Set aside.
  3. Cook the Apricot Compote: In a saucepan, place the chopped apricots with the sugar, vanilla seeds and lemon juice. Simmer over low heat for about 10 minutes until the mixture thickens slightly.
  4. Form and cook the meatballs: Moisten your hands with water and shape the chilled dough into small balls. Bring a large pan of gently simmering water to the boil and carefully lower the balls into the water. Cook for about 10 minutes until they float to the surface. Remove with a slotted spoon.
  5. Assemble and serve: Roll the cooked ravioli in the prepared buttered breadcrumbs. Arrange them on a serving plate and sprinkle with icing sugar. Serve hot, topped with warm apricot compote.

Enjoy this delicious treat that promises a delicious end to any meal!

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