Orange ricotta in chocolate cups with tomato and passionfruit topping

"This recipe is an RSC entry. My brother never used to like tomatoes until our desperate mother suggested that he sprinkle sugar on them. He still eats them with sugar to this day. It was this that inspired me to use tomatoes in the topping. However any old tomato will not do. The tomatoes I have used are decidedly not acidic, quite small, very tasty and have their own natural sweetness. They must be fully ripe. This recipe is very simple and it is easy to adjust the quantities if you need more of any of the parts. Bon appetit!"
 
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Ready In:
40mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • CHOCOLATE CUPS: Melt 4 oz of good quality chocolate in a double boiler.
  • Once melted, add a pinch of cayenne pepper and stir well.
  • Spoon a tablespoon of chocolate into each foil baking cup and spread up the sides of the foil.
  • Best to make one chocolate cup at a time if you have never done this before.
  • Refrigerate until the chocolate has hardened.
  • Once hard, carefully remove the foil.
  • Leave these in the fridge until ready to assemble and serve!
  • TOMATO TOPPING: In a small saucepan, cook the sugar and tomatoes together carefully so that the sugar starts to thicken and a jam like consistency is reached.
  • Remove from heat and allow to cool.
  • Scoop out the passionfruit pulp and mix well with the tomato mixture.
  • Allow to cool and place in the refrigerator.
  • FILLING: Combine all the ricotta filling ingredients and mix well into a smooth mixture that is not runny.
  • Keep in the refrigerator until ready to assemble.
  • ASSEMBLY: Add ricotta filling to each chocolate cup.
  • Add about 1 tsp of the tomato-passionfruit topping and sprinkle with crushed caramel chips.
  • These can be kept in the refrigerator until ready to serve.
  • However if using spun sugar instead of caramel chips, please serve immediately before the threads disintegrate.

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RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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