Urban Diaries

Fresh Ricotta Cakes with Strawberry, Vanilla, and Rosemary Compote

Fresh Ricotta Cakes with Strawberry, Vanilla, and Rosemary Compote

Light and fluffy ricotta cakes are the perfect anytime treat! Especially when made with vanilla and rosemary flavours and delicious strawberry compote to pour on top!

 

There is nothing better than waking up on the weekend to the aroma of freshly made, deliciously light and creamy ‘cake’. My fondest memory as a child was tip-toeing down the stairs in the morning, still sleepy-eyed, and waking up instantly when I saw my mum making these fragrant bites.

Since I have a savoury dessert devouring husband 😀 I needed to step up my dessert game. These fresh ricotta cakes with strawberry, vanilla, and rosemary compote are super light and fluffy and packed with incredible flavour. And when you pour on the delicious compote, I promise there won’t be a single crumb left on your plate!

 

In this beautiful recipe from Hyatt’s Chef’s Table, executed by Chef Arvind and his amazing team at Whitecaps International School of Pastry, the soft moist texture and mildly sweet flavour of the ricotta is offset by the peppery arugula, the slightly acidic honeyed strawberries, and the unmistakably pungent flavour of fresh rosemary. This one’s dedicated to all the savoury fans out there for when sweet desserts just won’t cut it. I’ll warn you ~ these gluten-free, fluffy golden cakes are addictive! #hyattchefstable #hyattkitchenheroes #hyattmadeinindia

 

 

Ingredients:

Fresh Ricotta

Ricotta Cakes

Compote

Garnish

 

Method

Fresh Ricotta

 

 

Ricotta Cakes

 

 

Compote

 

 

To Serve

 

 

 

 

By definition, dessert is just an “ending to a meal” ~ so finishing on a savoury note is perfectly acceptable! 

 

Recreating the recipe: Buckwheat Crêpes with Ratatouille and Goat Cheese