Quick Baked Dessert with Mandarins and Ricotta-Honey Cream - photo 1
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Quick Baked Dessert with Mandarins and Ricotta-Honey Cream

Desserts Cakes and Bakes 30 min Easy 6 wyświetleń ~35.12 PLN - (0)
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Description

A seasonal, quick dessert combining juicy mandarins with a delicate cream of ricotta and honey, topped with crunchy, toasted almonds. It's a light option for cooler days when citrus fruits dominate the market — the dessert is aromatic, with a pleasant contrast of sweetness and tartness, and a varied texture: soft, caramelized fruits, creamy filling, and crunchy nuts. Serve warm or slightly cooled; it works great as a quick dessert after a family dinner, a simple highlight at a party, or an elegant addition to afternoon coffee. Visually appealing with the shiny, slightly caramelized skin of the mandarins, the creamy white of the ricotta, and a green touch of mint — striking yet simple to prepare.

Ingredients Used

Ingredients (10)

Servings:
4
  • Mandarin 600 g
  • Ricotta 250 g
  • wildflower honey 30 g
  • Butter 30 g
  • Brown sugar 40 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Toasted almond flakes 40 g
  • Fresh mint (bunch) 1 pęczek
💰 Szacowany koszt dania: ~35.12 PLN (8.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the mandarins under running water and dry them with a paper towel. Cut each mandarin in half crosswise (not lengthwise; cut through the middle and the seeds): this will give you a flat side for caramelizing. If the mandarins have very thick skin, trim the ends slightly so that the fruit sits stable on the pan.

Ingredients: Mandarin
Use a sharp kitchen knife and a cutting board. The stability of the pieces will facilitate even caramelization. Remove seeds if visible.

Ricotta-honey cream

2

Place the ricotta in a medium bowl. Add 20 g of honey (about 1 1/3 tablespoons), a teaspoon of cinnamon (2 g), and a pinch of salt (1 g). Pour in 10 ml of lemon juice (half of the prepared juice). Whisk vigorously with a whisk or spoon for about 1-2 minutes until the mixture becomes smooth, lump-free, and slightly glossy. Taste and add the remaining honey if you want a sweeter cream (up to 30 g in total).

Ingredients: Ricotta, wildflower honey, Ground cinnamon, Salt, Lemon juice
Use a small metal or silicone whisk. Ricotta can sometimes be lumpy — vigorous mixing will break up the lumps; if you want an ultra-creamy consistency, you can pass the ricotta through a sieve or use an immersion blender for 10-15 seconds.

Toasting almonds

3

If you are using almonds, heat a dry skillet over medium heat. Add 40 g of almond flakes and toast them for 2-4 minutes, stirring with a spatula every few seconds, until they become golden and fragrant. Immediately transfer to a plate to prevent burning.

Ingredients: Toasted almond flakes
The best is a non-stick pan with a diameter of 20-24 cm. Almonds brown very quickly — keep an eye on them and stir continuously.

Caramelizing mandarins

4

Place a wide skillet (preferably 26 cm) over medium heat. Add 30 g of butter and wait 30-45 seconds until it melts and starts to foam slightly, but does not brown. Add 40 g of brown sugar and stir with a wooden spoon until the sugar partially dissolves in the butter (about 30 seconds). Arrange the halved mandarins in the skillet cut side down, reduce the heat to medium-low, and fry for 2-3 minutes without moving them — the skin should develop a nice, shiny layer of caramel. Carefully flip the mandarins to the other side and fry for another 30-60 seconds to slightly soften the fruit, but do not let them fall apart. If too much sauce forms in the skillet, remove the skillet from the heat for 10 seconds and evaporate the excess by lightly steaming.

Ingredients: Butter, Brown sugar, Mandarin
Use a heavy-bottomed pan; if the pan is too small, the caramel will spread unevenly. Use a wide spatula or kitchen tongs for flipping. Be careful not to burn the sugar — burning will give a bitter taste.

Seasoning the sauce

5

After removing the mandarins from the pan, pour the remaining 10 ml of lemon juice directly into the pan and stir for 10-15 seconds, scraping the flavor from the bottom of the pan — an aromatic sauce will form that will thicken slightly. Optionally, add a second teaspoon of honey (10 g) if the sauce seems too sour or dry.

Ingredients: Lemon juice, wildflower honey
Be careful of the steam when pouring the juice into the hot pan. The sauce should have the consistency of a pouring syrup; if it is too thin, reduce it over medium heat for 30-60 seconds.

Assembly of the dessert

6

On each plate, spread 60-70 g (about 1/6 of the mixture) of the ricotta-honey cream in a thin layer in the center. On the cream, place 3 halves of caramelized mandarins (cut sides up or on the side, depending on aesthetics). Drizzle a spoonful of the sauce from the pan over the mandarins and sprinkle with 10 g of toasted almonds. If using, place a sprig of mint next to it as decoration.

Ingredients: Ricotta, Mandarin, Toasted almond flakes, Lemon juice, wildflower honey, Fresh mint (bunch)
Use a tablespoon to apply the cream and sauce. Distribute the ingredients symmetrically so that the plate looks elegant — three halves per serving create a nice fan shape.

Finishing and serving

7

Sprinkle the dessert lightly with a pinch of cinnamon (a pinch per serving) for aroma and visual contrast. Serve immediately while the mandarins are still slightly warm to achieve a temperature contrast: warm fruit and cool cream. If you prefer to serve the dessert cooler, set the plates aside for 5-10 minutes until the cream slightly cools the fruit.

Ingredients: Ground cinnamon, Ricotta, Mandarin
Serve on flat, light plates — the shine of the caramel nicely contrasts with the whiteness of the cream. Avoid long storage after serving — the fruits will lose their firmness.

Optional variations

8

Additionally, you can add a teaspoon of orange liqueur to the sauce before seasoning for a more intense aroma, or mix 1 tablespoon of natural yogurt with ricotta to make the cream lighter. You can also sprinkle pistachios instead of almonds for color and flavor.

Ingredients: Toasted almond flakes, wildflower honey
If you are adding alcohol, evaporate it in the pan for 10-20 seconds to eliminate the sharp alcoholic smell. Alternatives are useful when you are missing an ingredient.

Fun Fact

💡

Mandarins are a variety of oranges and are traditionally associated in many cultures with the winter season and holidays — their sweet and sour flavor pairs wonderfully with warm spices like cinnamon and cloves.

Best for

kolacja z przyjaciółmi szybkie, efektowne podanie po obiedzie przyjęcie z zimowymi smakami

Tips

🍽️ Serving

Serve the dessert right after preparation, when the mandarins are warm and shiny. Serve on a light plate, using a sprig of mint and a few toasted almonds for color contrast. Black tea with bergamot or a delicate prosecco pairs well with the dessert.

🥡 Storage

Dessert should not be stored for more than 24 hours. Store the cream in the refrigerator separately (in an airtight container) and the fruit with the sauce (in a flat container) to avoid softening the cream. Heat the fruit in a pan for 20-30 seconds before serving if it has been chilled.

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