Riccotta Pot de Crème with Caramelized Rhubarb & Walnut Crumble

Better-For-You Desserts

An increasing number of consumers are making health-conscious dining decisions. Marketing dessert to these individuals relies on thoughtfully sourced ingredients. Egg and dairy based desserts, such as pot de crème, offer the opportunity to utilize responsibly-raised ingredients. Incorporating cage-free eggs and organic dairy products can help position desserts as higher quality, better-for-you options.

Dessert can also be a perfect opportunity to highlight seasonal and local ingredients. Rhubarb is an under-utilized seasonal gem that pairs beautifully with a sweet, creamy pot de crème. Healthy toppings such as walnuts, oats, and honey, can further appeal to guests who might not otherwise consider dessert.

Additionally, pot de crème is a naturally gluten-free dessert. With ‘gluten-free’ as one of the fastest-growing terms on dessert menus, this is a feature worth highlighting. Let quality ingredients shine in this ricotta pot de crème and expand your customer reach, build your brand, and increase profits.

 

 

Riccotta Pot de Crème with Caramelized Rhubarb & Walnut Crumble
Ricotta Pot de Crème topped with caramelized rhubarb jam, walnut crumble, and strawberry garnish.
Servings
4
Servings
4
Riccotta Pot de Crème with Caramelized Rhubarb & Walnut Crumble
Ricotta Pot de Crème topped with caramelized rhubarb jam, walnut crumble, and strawberry garnish.
Servings
4
Servings
4
Ingredients
Caramelized Rhubarb Jam
Walnut Crumble
For Serving
Servings:
Units:
Instructions
Ricotta Pot de Crème
  1. Whisk eggs and egg yolks in a bowl. Heat cream, sugar and lemon zest to a simmer in a heavy-bottomed saucepan over medium heat. Temper hot cream mixture into eggs; whisk in ricotta. Strain through a fine-mesh sieve; pour into four (8-ounce) ramekins.
  2. Place ramekins in a hotel pan; fill pan with warm water ¾ of the way up sides of ramekins. Bake at 250°F until internal temperature reaches 170°F, about 1½ hours. Cool completely, cover with plastic wrap and refrigerate up to 4 days.
Caramelized Rhubarb Jam
  1. Heat rhubarb, sugar and vanilla paste in heavy-bottomed saucepan over medium heat, undisturbed, until sugar turns to liquid and starts to caramelize, about 15 minutes. Reduce heat to medium-low; reduce liquid completely until rhubarb is very tender, about 5 minutes. Cool slightly; mash into a thick paste. Makes about 1 cup. Refrigerate in airtight container up to 1 week.
Walnut Crumble
  1. Toss all ingredients in a bowl; spread on silicone baking mat-lined half sheet tray. Bake at 350°F until golden brown and fragrant, about 15 minutes, stirring once. Store at room temperature in an airtight container up to 2 weeks.
For Serving
  1. Serve Pot de Crème topped with Caramelized Rhubarb and Walnut Crumble. Garnish with strawberries.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Kreher's Cage-Free Eggs #034909

Organic Byrne Dairy Heavy Cream #044511

Granulated Sugar #037093

Fresh Lemon Zest #096189

Ricotta Cheese #008154

Rhubarb #097721

Vanilla Paste #040204

Raw Walnut Pieces #032876

Old Fashioned Oats #325640

Honey #306362

Organic Unsalted Butter #044556

Molasses #389565

Flaky Sea Salt #036485

Fresh Strawberries #096529

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