Dried fruit ricotta

In this recipe we will see how to prepare a cashew ricotta, creamy and delicate on the palate, this ricotta is very soft and spreadable.  You can use it in sweet preparations like these tarts or savory ones like savory pies or simply flavored with a little salt, pepper, oil and spread on toast or to accompany a salad.

Method

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

In the meantime, prepare the 2 molds 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, lemon juice, add a little water (from the total 260g).

Now start blending at maximum power, occasionally mix with a spatula and add more water. 

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

Pour the ricotta into the moulds. Level with a spoon, cover with cling film so the surface does not dry out and leave to rest overnight in the fridge.  

The following day, remove the film, extract the mold, clean a little with a spatula if a little ricotta has escaped. 

Turn the mold upside down on a plate or cutting board and extract the ricotta by tapping it to make it fall. 

Then place in the refrigerator.

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