Possum’s Recipe Book

Upside Down Pie with Ricotta Cheese

Serves 4-6

1 shallot – finely sliced
Butter 300g ricotta cheese
1 handful Parmesan cheese - grated
3 egg whites - beaten stiffly
100ml cream
1tbsp truffle cream (see alternative below)
 
For sauce
2 egg yolks
1tsp Dijon mustard
50g butter
½ lemon – juiced
Olive oil
Vinegar
Mixed salad
 
Method
 
Pre-heat oven to 160C (Fan)
 
Heat the butter and gently fry the shallot.
In a glass bowl mix the ricotta, parmesan, cream, egg whites cooked shallot and truffle cream.
Grease 4-6 crème caramel moulds and fill with the ricotta mixture.
Place onto a large deep try and half fill with boiling water.
Place into the oven and cook for 30-40mins
 
Alternative to Truffle Cream
Place a couple of cloves in a glass dish with 4 tablespoons olive oil.
Leave overnight.
Add 1 tablespoons Worcestershire sauce to 2 tablespoons olive oil.
Add the 2 oils together.
For the Alternative cream
Add 2 tablespoons or to taste of the mixed oils to 4 tablespoons single cream.
Keep in a jar in the refrigerator until needed.

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