Warm Ricotta Vanilla Clouds with Charred Apricots, Orange Blossom Honey and Crunchy Pistachio
An original, delicate dessert of small baked ricotta-vanilla clouds, served warm with pan-charred apricots, a drizzle of orange blossom honey, and crunchy toasted pistachios. It offers a light texture, gentle dairy notes, and a contrast between juicy fruit and nuts.
Ingredients
- 250 g ricotta cheese (well escurrido)
- 2 units egg (at room temperature)
- 45 g sugar (divided)
- 5 ml vanilla extract
- 2 g orange zest (finely grated)
- 20 g all-purpose flour
- 3 g baking powder
- 1 g salt
- 240 g apricots (cut por the mitad and boneless)
- 15 g butter
- 30 ml orange blossom honey (more a poco extra optional for servir)
- 15 ml orange juice (freshly squeezed)
- 35 g pistachios (chopped gruesos)
- 5 ml neutral oil or extra butter (for engrasar the moldes)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Grease 4 small ramekins with the neutral oil or extra butter and place them on a baking tray.
- 2
In a bowl, mix the ricotta with the egg yolks, 30 g sugar, vanilla extract, and orange zest until smooth and creamy.
- 3
Add the all-purpose flour, baking powder, and salt. Mix just until combined, without overbeating.
- 4
In a separate clean bowl, beat the egg whites with the remaining 15 g sugar until soft to medium peaks form.
- 5
Fold the whipped egg whites into the ricotta mixture in 2 additions, using gentle folding motions to keep the batter airy. Divide the batter among the ramekins.
- 6
Bake for 14 to 16 minutes at 190 °C / 375 °F, until the clouds are puffed, lightly golden, and the centers feel set when the ramekins are gently moved.
- 7
While they bake, heat a skillet over medium heat. Add the butter and, once melted, place the apricots cut side down in the pan.
- 8
Let the apricots color for 2 to 3 minutes. Add the orange blossom honey and orange juice, then cook 2 minutes more, spooning the sauce over the fruit until glossy and lightly charred at the edges.
- 9
Toast the chopped pistachios in a small dry skillet for 1 to 2 minutes over low heat, stirring, until fragrant. Remove from the heat.
- 10
Serve each warm cloud directly in its ramekin or gently unmolded, topped or accompanied with the hot apricots, the honey-orange pan sauce, and the toasted pistachios. If desired, finish with an extra drizzle of orange blossom honey just before serving.
Chef tips
Drain the ricotta well to avoid a heavy batter. Do not open the oven during the first 12 minutes so the clouds keep their lift.
Substitutions
You can use nectarines or peaches instead of apricots. Almonds or hazelnuts can replace pistachios if preferred. If you do not have orange blossom honey, use mild regular honey and add a little extra orange zest.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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