WELCOMEINDEXCOOKIESCAKES, mixes & layersCHOCOLATEcreams mousses puddingsDOUGHSIce Creams Sorbets ..Sauces SyrupsSAVORIESDRINKS

 CHEESE CAKE MIXES  _or_  CAKE MIXES with CHEESE

________________________________________________________________________________

 

 | Almond Ricotta Cake | Northside |
 ________________________________________________________________________________
 

 ALMOND RICOTTA CAKE

Jean-Georges Recipes

- 625 gm Whole Blanched Almonds

- 165 gm A P Flour

- 17 Lemon Zest

- 265 gm (15) Lemon Juice

- 565 gm Butter

- 625 gm Sugar

- 300 gm Yolks

- 450 gm Whites

- 750 gm Ricotta

 

- Grind Almonds in Robot-coupe Blender

- In same blender, over the coarse almonds , add the AP Flour , zest , Butter  and Sugar

- whip Whites separately to soft peak . 

- Whisk together Ricotta cheese and lemon juice

- Pour the mix into cake molds, to the top . 

- Bake at 325ºF for 30 to 40 minutes , depending on the size of mold(s) ; until a cake tester comes out clean.

 

BLUEBERRY COMPOTE

- 2000 gm Blueberries

- 500 gm Water

- 500 gm Sugar

- More Blueberries (added at the end)

 
 

 BLUEBERRY SORBET

- Blueberry Puree (fresh) tbd

- Lemon Juice tbd

- Sorbet syrup tbd

 
________________________________________________________________________________
 

NORTHSIDE”

  • 6 lbs cream cheese

  • 4 cans (small) condensed milk

(4 x 400 gms)

  • 1 kg sour cream

  • 12 eggs

  • 1 pint heavy cream 

 

In mixing bowl, using the paddle, combine cream cheese, condensed milk and sour cream until smooth and homogenized.

Then add the egg and let turn slowly until homogenized.

Finally add the cream by just incorporating it to the mix __don’t over whip_

________________________________________________________________________________
   
___________________
__________________________________________________________