Sweet Ricotta Gâteaux with Peach Sauce
The ricotta cream in this super-simple dessert is similar to the filling for Italian cannoli: ricotta cheese (get the best quality), sugar, and vanilla mixed together until fluffy. The filling is sandwiched between graham crackers and some diluted peach or apricot jam is spooned over. Graham crackers usually come in 5-by-2 1/2-inch rectangles. Use a serrated knife to cut each cracker into two squares. If assembled just before serving, the crackers will be quite crisp; stuffed ahead, they will soften somewhat. Either way, the dessert is good.
2/3 cup best-quality ricotta cheese
1/4 teaspoon pure vanilla extract
1 tablespoon sugar
4 graham crackers, each cut into two 2 1/2-inch squares
6 tablespoons peach or apricot jam with pieces of fruit in it, preferably homemade
About 1 tablespoon cognac, rum, or water
About 12 hazelnuts, whole or broken into pieces
Using a whisk or spoon, stir the ricotta, vanilla, and sugar in a small bowl until smooth and fluffy. Spread 4 of the graham cracker squares with the ricotta cream and place them in the center of four dessert plates. Top with the 4 remaining squares.
Mix the jam with enough cognac, rum, or water to thin it enough to coat the crackers. Spoon about 11/2 tablespoons of the diluted jam over each dessert, top with the hazelnuts, and serve.
October 21, 2008
6:00 PM A Conversation with Jacques Pepin (moderated by former Bay Cafe TV host, Joey Altman) and sponsored by the Commonwealth Club
Fairmont Hotel, Terrace Room
950 Mason Street (@California St.)
$15 members, $30 non-members. Premium (seating in the first few rows with copy of Pepin's book): $55 members, $75 non-member
>> Event information
About Jacques Pepin
One of America's best-known chefs, cookbook authors and cooking teachers, Jacques Pépin has published 26 books and numerous articles. He has appeared as host of 11 acclaimed public television cooking shows. Airing nationwide is JACQUES PEPIN MORE FAST FOOD MY WAY. This and the companion cookbook are a sequel to Jacques Pepin Fast Food My Way. He has collaborated with Julia Child and many other cooking luminaries.
You can purchase Jacques Pepin's new cookbook on Amazon: Jacques Pépin More Fast Food My Way
For more info: http://www.kqed.org/w/jpfastfood/home.html