Ricotta欧芝挞天然奶酪1.5kg 乳清干酪低脂 甜品必备

柏札莱ricotta欧芝挞奶酪1.5kg/盒，是一种天然的、新鲜的乳清干酪（生产天然马苏里拉奶酪时候分离出来的一种乳清加工而成的），2-6℃保存18天，低脂高钙，小孩老人皆可食用，主要用作意大利饺子或者混沌馅料，也可以做面包、芝士蛋糕，提拉米苏等甜品，是西餐必备的食材。

☆ricotta& mascapone & cream cheese区别

ricotta欧芝挞：天然奶酪，新鲜爽口，低脂（每100克含11克脂肪）；运用灵活，应用范围广，可被创意。

mascapone马斯卡彭：进口的含有添加剂柠檬酸；脂肪含量高（每100克35.5克脂肪）。

cream cheese奶油奶酪：由已经使用过的牛奶剩余残渣制作；质量低廉；典型的美式食物欧洲没有人使用。

square glaze rcotta cake 欧芝挞淋面蛋糕

类别：甜品

产品：6人份

配料：                                                                                    

puff pastry千层酥皮

sponge layer 海绵蛋糕300g

glaze mirror 淋面浆0.5lt

cherry 樱桃 200g

coffee liquor咖啡调味酒 200ml

ricotta 欧芝挞500g

cream淡奶油 200ml

ice sugar 糖粉65g

dark chocolate 黑巧克力200g

4 egg yolk 蛋黄四个

50g water 水50克

90g sugar  糖90克

method方法 ：

1.     keepthe sugar and water at 121c than add on the egg yolk and whipped (pasteurized egg)

将糖和水加热到121度，加入蛋黄搅打（消毒）

2.     keepricotta in a bowl and add the coffee liquor ，melt chocolate and addtogether with ricotta , at this point add ice sugar

将欧芝挞放入碗中加入融化的巧克力、咖啡酒和糖粉混合

3.     addpasteurized eggs to a

加入消毒过的蛋液

4.     addthe whipped cream in to a

加入打发的淡奶油

5.     startto assemble

将上述物品混合均匀

6.     firstlayer puff pastry and ricotta chocolate at the last layer add thecherry

第一层放千层酥皮和欧芝挞巧克力糊，加上樱桃

7.     thansponge and ricotta -2 sponge layer 2 puff pastry layer

然后放海绵蛋糕和欧芝挞巧克力糊，然后叠放海绵蛋糕和千层酥皮两遍

8.     keepin frozen all night

放入冷冻一夜

9.     oncekeep it out add the glaze

拿出后淋面

注：本菜谱由意大利米兰giovanni大师倾情提供。

what is ricotta?

ricotta is a type of whey cheese,developed in italy but manufactured and sold all over the world. itis a very flexible and delicious dairy product, starring inlasagna, cannoli, and many other delicious dishes that require theuse of a soft, mild cheese product. the name actually means "tocook again" in italian, a reference to the way in which ricotta ismanufactured. the cheese is also highly nutritious eaten plain,although somewhat bland in flavor.

the whey drained from cheese while it is being made is recycledto make ricotta. most cheese making involves curdling milk,draining the whey, and scooping the curds into forms. the whey isusually discarded, although sometimes it is retained for animalfodder or starting other cheeses. when making ricotta, this whey isheated again, to bring the proteins in the whey to the surface. asthe whey is heated, vinegar or another type of acid is added topromote separation, and the temperature is further raised until thelactalbumin, or proteins, rise to the surface. these proteins aredrained in very fine cheesecloth for two days and then the cheeseis brought to market.

　　柏札莱预计在2019年进行10场欧芝挞奶酪产品推介品鉴活动，首先地址是青岛，本次巡回活动是brazzale集团支持和推动的系列活动之一。brazzale集团希望通过这些活动推动意大利天然奶酪美食的收集整理、研究及培训。因此，本次巡回活动是一个新的起点，它将传承意大利米兰giovanni大师的风格以及意大利奶酪美食、传统、工艺、艺术的卓越和伟大。对于青岛本土的厨师大咖来说，这些都是必不可少的参考。

☆☆ricotta甜品展示（青岛柏札莱销售代表claudia小姐摄于意大利米兰）：

龚禹大师制作的欧芝挞甜品ricotta dessert :