These muffs were my first attempt to make japanese cheesecake using ricotta. My friends asked me to make cheesecake and ricotta was the only appropriate cheese I could get. So I inspired myself with Peach Japanese Cheesecake. And this is what I've got - 9 light airy cups iced with gentle orange syrup.
Here my version of this recipe:
Cupcakes:
Ingredients
(A)100g ricotta
1 tbsp + 1tsp oil
40ml milk
(B)
35g all-purpose flour
1/8 baking soda
7,5 g vanilla sugar
(C)
2 egg yolks
1/8 tsp salt
15 g fine granulated sugar
(D)
2 egg whites
25g fine granulated sugar
Syrup:
1 orange (pressed juice + zest)
1 tsp honey
1 tbsp sugar
1/4 tsp cinnamon
1/8 tsp ginger
Method:
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