Little Ricotta Pots With Rhubarb Compote and Macadamia Brittle Recipe
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Directions:
- To make macadamia brittle: Preheat the oven to 350°. Spread the nuts on a rimmed baking sheet and bake for 5-7 minutes, or until lightly toasted. Transfer the nuts to a plate; let cool and coarsely chop.
- Wipe off the baking sheet and oil it lightly. In a medium saucepan, combine the sugar, honey and butter, and boil over moderately high heat until a candy thermometer inserted in the syrup registers 290°, about 7 minutes. Stir in the chopped nuts and vanilla extract, and scrape the mixture onto the prepared baking sheet; spread in an even layer. Let cool completely, then break into large pieces. There will be more than you need for this recipe - but it is a delicious candy! (can be stored in an airtight container for up to a week).
- To make rhubarb compote: Place all the ingredients for the rhubarb compote in a saucepan and bring to a boil. Lower heat and cook for 15 minutes, or until rhubarb is tender. Taste and add more sugar, if you like it sweeter. Discard cinnamon stick. Serve warm or cold. (can be made ahead and gently reheated, if desired warm).
- To make ricotta pots: Preheat oven to 375°F With an electric beater, beat all the ingredients for the pots together until smooth.
- Divide between four lightly-buttered 4-ounce heatproof bowls or ramekins and bake for 20 minutes until soft and puffy. The ricotta pots will deflate a little once out of the oven.
- To serve: Top each ricotta pot with a spoonful of the rhubarb and its juices; stab in a shard of the madadamia brittle, decoratively, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 989.2 Kcal (4142 kJ) | ||
| Calories from fat | 513.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.03g | 88% | |
|---|---|---|---|
| Cholesterol | 137.85mg | 46% | |
| Sodium | 201.49mg | 8% | |
| Potassium | 842.92mg | 18% | |
| Total Carbs | 107.94g | 36% | |
| Sugars | 88.64g | 355% | |
| Dietary Fiber | 7.55g | 30% | |
| Protein | 21.35g | 43% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 532.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 220.86 Kcal (925 kJ) | ||
| Calories from fat | 114.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.73g | 88% | |
|---|---|---|---|
| Cholesterol | 30.78mg | 46% | |
| Sodium | 44.99mg | 8% | |
| Potassium | 188.2mg | 18% | |
| Total Carbs | 24.1g | 36% | |
| Sugars | 19.79g | 355% | |
| Dietary Fiber | 1.69g | 30% | |
| Protein | 4.77g | 43% | |
| Vitamin C | 6.3mg | 47% | |
| Iron | 0.7mg | 16% | |
| Calcium | 118.9mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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