Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

It’s the last recipe for my involvement in the Blue Ribbon ‘Best Thing With Sliced Bread’blogger challenge, and this month we were supposed to bring a delicious dessert recipe to the table with Blue Ribbon sliced bread as star of the show.

Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

In our mystery boxes this month we got butter, ricotta, a vanilla pod, sugar, walnuts and a loaf of Blue Ribbon Low GI crushed wheat brown bread.

Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

If you’re not familiar with this very cool campaign – check out my first appetizer recipe andmy mains I created for this initiative. I was very chuffed to have won the first challenge and the main prize (R10 000 Yuppiechef voucher) has me all edgy and anxious. Who will the winner be?!

Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

But enough nail biting, lets get back to the recipe. I added the ricotta to a blender with the seeds from the vanilla pod and a little sugar syrup and just whizzed it up, refrigerated it and piped it with a piping bag.

Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

Next, I made walnut brittle bread wafers, by toasting the bread until dark – rolled it flat with a rolling pin, gave it a good spread of butter and dipped it into fine walnut brittle.

Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

Then you can be all fancy and make spun sugar to impress your guests. How stunning?

I think this is a pretty mouthwatering treat after a lovely meal and your guests will definitely think you a gourmet cook when you whip up this dessert. It is simple and easy, and can be prepared in advance. Thank you to Blue Ribbon for this awesome campaign. So, go get your loaf of Blue Ribbon and start cooking!

Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

 

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Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers
A delicious dessert consisting of vanilla whipped ricotta with walnut brittle bread wafers.
Votes: 0
Rating: 0
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Rate this recipe!
Course dessert
Prep Time 40 min
Cook Time 10 min
Servings
servings
Ingredients
Course dessert
Prep Time 40 min
Cook Time 10 min
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First off, in a microwave safe bowl, combine the sugar and water and heat until dissolved.
  2. In a blender combine the ricotta, sugar syrup and vanilla seeds and blend until smooth.
  3. Transfer to a bowl and refrigerate until use.
  4. Toast 4 slices of bread, and set aside.
  5. In a saucepan, on medium heat, melt the sugar until it is a melted amber colour. Add the walnuts to the melted caramel sugar and transfer to a small baking tray. Refrigerate for 30 minutes.
  6. To assemble your dessert, pipe the whipped ricotta into a pretty plate.
  7. Next, cut the crust from the toasted bread and roll it flat with a rolling pin and cut it into wafers or triangles.
  8. After the brittle is cooled, transfer it to a pestle and mortar and ground fine.
  9. Spread the bread with butter and dip it into the finely ground walnut brittle.
  10. Serve the ricotta with wafers and decorate with spun sugar.
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