Biscits Filled with Ricotta and Strawberry Jam

Easy Food Recipes and Cooking - Biscits Filled with Ricotta and Strawberry Jam

Biscits Filled with Ricotta and Strawberry Jam

Makes 15 biscuits
250g f lour
100g icing sugar
30g cocoa powder
170g cold butter
2 egg yolks
1 tablespoon water
1/2 teaspoon vanilla essence
A pinch of salt

250g strawberries
2 tablespoons sugar
1 tablespoon lemon juice
300g ricotta cheese
100g icing sugar

Method Biscuits
Prepare the pastry mixing all the dry ingredients with the butter. Add the egg yolk, 1 tablespoon of water and vanilla essence. Knead quickly until mixture comes together to form a smooth dough. Wrap the dough in  cling film and leave to cool in the fridge for 1 hour. Roll out pastry to a 3/4 mm thickness. Cut the biscuits out  using a small round cutter. Transfer the biscuits onto the baking sheets and bake at 180ºC for 12 minutes  until golden. Place the cooked biscuits on a wire rack to cool.

Quick strawberry jam
Chop coarsely strawberries and cook them in a large pan with the sugar and lemon juice. Cook over  medium-high for 5 minutes pressing them with a fork, continue cooking for a further 5 minutes stirring  frequently until the desired thickness. Allow to cool.

Ricotta mousse
In a large bowl beat the sieved ricotta cheese with the icing sugar until you have a smooth mixture.  Refrigerate until ready to use. Spread some jam on one side of a biscuit, pipe some ricotta mousse then sandwich with another biscuit.