Dried fruit ricotta

In this recipe, we'll see how to make a creamy, delicate cashew ricotta. This ricotta is very soft and spreadable.  It can be used in sweet preparations such as these little cakes or savory as savory pies or simply flavored with a little salt, pepper, oil and spread on toasted bread or to accompany a salad.

Procedure

Bring 500 ml of water to a boil. Weigh the cashews in a jug and pour in the boiling water. Let them soak for 20 minutes. 

Meanwhile, prepare the 2 moulds to shape the ricotta, insert them into the appropriate containers.

Then drain the cashews from the water.

Transfer them to a blender, add the salt, the lemon juice, add a little water (from the total 260g).

Now start blending at maximum power, stirring occasionally with a spatula and adding more water. 

When the ricotta is nice and smooth and there are no large pieces of cashews, it's ready.

Pour the ricotta into the molds. Level with a spoon, cover with plastic wrap to prevent the surface from drying out, and let it rest overnight in the refrigerator. 

The next day, remove the film, take out the basket, and clean out any ricotta that has leaked out with a spatula. 

Turn the basket upside down on a plate or cutting board and remove the ricotta, tapping it gently to release it. 

Then place in the refrigerator.

Note: This ricotta is soft; once removed from the mold, if it moves, it will lose its shape.