Description
Tender cheese curds in a mango puree.
Ingredients
Scale
- Neutral oil for greasing muffin tins
- 2 lb whole milk ricotta cheese, drained
- ¾ cup sugar
- 1 tsp crushed cardamom seeds, divided (½ for cheese, ½ for sauce)
- 1 cup whole milk
- 2 cups half and half
- ½ cup sugar
- ⅓ of a large can mango puree
- Sliced almonds to garnish
- Dried edible rose petals for garnish
Instructions
- Preheat the oven to 350 degrees. Grease a shallow muffin tin with neutral oil.
- Mix together the ricotta cheese, sugar, and cardamom. Scoop spoonfuls into the muffin tins, filling it not quite half way. Bake for 25-27 minutes. Take it out of the oven and let it cool slightly. Then, loosen edges with a butter knife and gently lift each piece out and place in a flat container.
- While the cheese is baking, heat a heavy-bottomed pan and add the milk, half and half, sugar, and cardamom. Stir until the sugar begins to dissolve and the milk begins to slow-boil. Reduce the heat and simmer for 10 minutes.
- Take the milk off the heat and once it’s cooled slightly, spoon in the mango puree a little at a time. Do not add the mango puree all at once as that will make the milk curdle. If by chance it does curdle a little, it will still taste good, it’s more for appearance’s sake that you want to be careful.
- Then pour the mango malai over the baked cheese. Cover and place in the refrigerator and let the flavors soak into the cheese. Bring the dessert to room temperature and garnish with the sliced almonds and rose petals before serving.