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4. Pour the cream into a me- dium bowl. Using a hand- held mixer fitted with the whisk attachment, whisk on medium-high speed to soft peaks. Wash the whisk attachment and reattach to the mixer.
5. Place the egg whites and re- maining 1⁄2 cup sugar in an- other bowl. Using the mixer, whisk on medium-high speed until stiff.
6. Gently combine the egg whites with the whipped cream and fold into the ricotta mixture. Pour the batter into the prepared pan. Bake for 10 minutes, then lower the oven tempera- ture to 350°F and bake for 1 hour. Turn off the oven and leave the cake inside for 30 minutes.
7. Remove the cake from the oven, transfer to a wire rack and let cool complete-
ly. Cover and refrigerate until cold, at least 4 hours. Carefully remove the sides of the pan. Top with canned blueberries or strawberries before serving, if desired.
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