One more experiment from the tapas treasure box – people those who have eaten the Indian sweet called malai peda will identify with this taste.
Sweetened Ricotta Cheese Tapas
- Ricotta cheese – 100 gm
- Crackers (non-salty) – 8 to 10 pieces
- Cardamom powder – 1/4th tsp
- Sugar – 4 tbsp or to taste
- Saffron – 15 strands – 1 for each of the tapa pieces and rest for fragrance
- Milk – 2 tsp
- Roasted pistachio powder – 2 tbsp
- Strawberries – 5
- Black or green grapes – 5
- Bowls – 1 small, 1 medium sized
- Muddler (from your bar-tending set) or a pestle (from your mortar and pestle set)
- Knife and cutting board
- Melon baller
- Serving dish
- In a small bowl heat the 2 tsp of milk. Heating for 5-10 seconds in a microwave will do it. Add to it the strands of saffron reserved for fragrance and stir them in. Crush the strands very lightly into the milk using the muddler or the pestle. Set this aside.
- Using the smaller end of the melon baller scoop the strawberry flesh – try to get as many strawberry balls as possible from one berry. Cut the grapes into 5 mm slices.
- Take the ricotta cheese in the other bowl – add to it the sugar and the saffron milk and mix well. Add the cardamom powder and half of pistachio powder and mix well.
- Arrange the crackers on the serving platter. Scoop 1 spoonful of the ricotta cheese mixture on to each cracker. Get innovative with the arrangement – a dome shape or just a 5 mm layer covering the cracker completely.
- Arrange one ball of strawberry and slices of grapes on the cheese as you please. Sprinkle some pistachio powder and lay one strand of saffron on top.
- This makes for a very light bite-sized dessert.
- Select crackers that have a sweet nutty base. Avoid salty crackers. You can use readily available mini tart shells.
- Experiment with the garnish – fruits, nuts, etc.