Limoncini Ricotta Lemon Sweets (Print Version)
# Ingredients:
→ Main Ingredients
01 -
120 grams Pavesini biscuits
02 -
250 grams ricotta (made from cow's milk)
03 -
2 lemons (use zest and juice)
04 -
50 grams stevia sweetener or 100 grams regular sugar
05 -
A dash of vanilla essence
06 -
Icing sugar for rolling, as required
07 -
Optional: A splash of yellow food dye
# Instructions:
01 -
Pass the ricotta through a sifter into a bowl to remove lumps. Stir it up until smooth, then add stevia or sugar and mix it in well.
02 -
Pour in the lemon zest, lemon juice, and vanilla essence. Want some color? You can toss in that yellow food dye too. Stir everything together evenly.
03 -
Use a blender to crush the Pavesini biscuits into fine crumbs, then fold them into the ricotta blend. Cover the bowl with some plastic wrap and pop it into the fridge for 30 minutes.
04 -
Take the chilled mixture out of the fridge. With damp hands, scoop out small portions and roll them into little balls.
05 -
Give the balls a roll in a little icing sugar. Place them onto a tray or plate, and you can serve them right away. If you'd like them firmer, you can stick them back in the fridge for another hour.
# Notes:
01 -
You can switch up the flavor—try using orange zest and juice or another fruit you like instead of lemon.