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La ricotta est de plus en plus utilisée dans la cuisine que ce soit en sucré ou en salé…elle apporte, en général, du fondant et du moelleux aux préparations.
Ici, je vous propose des petits bouchons aux saveurs de framboises, de vanille et d’amande à la texture qui se situe à mi chemin entre le clafoutis et la génoise, un vrai délice !
Préparation
Préchauffer le four à 180°C. Garnir les alvéoles d’un moule à muffins des caissettes.
Séparer les blancs d’oeufs des jaunes. Fouetter les jaunes avec le sucre puis ajouter la gousse de vanille grattée et la ricotta. Bien lisser l’appareil. Ajouter la farine et le sel tamisés.
Monter les blancs en neige fermes avec une pincée de sel et les incorporer délicatement à la préparation.
Répartir la pâte dans les caissettes jusqu’aux 2/3 et enfoncer légèrement 3-4 framboises.
Enfourner 15 à 20 min, la lame devra ressortir sèche.
Faire refroidir sur grille puis saupoudrer de sucre glace et déguster !
Une recette extraite de La cuisine campagne de Lilo
