Steamed ricotta balls
- Put the amarettini into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Decant half the crumbs and put to one side, leaving the other half in the blender jug. Put the white bread into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7.
- Squeeze the lime and separate the egg. Put the egg yolk, lime juice, vanilla sugar and ricotta into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Then decant and refrigerate, covered, for 15 minutes. Clean the blender jug.
- Pour the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10. Use the spatula to scrape the mixture down the inside of the blender jug. Remove 1 tablespoon and put to one side.
- Add the berries and, with the measuring beaker in place, purée for 20 seconds/speed settings 6–8, increasing the speed gradually. Then pass through a sieve. Clean the blender jug.
- Line the shallow steamer basket with greaseproof paper, ensuring that the steam slits at the sides are not covered. Using two tablespoons, cut 12 balls from the ricotta mixture and arrange on the greaseproof paper.
- Pour 1 litre of water into the blender jug. Put the shallow steamer basket into the deep steamer basket, close and attach to the blender jug. Cook with the steamer button/10 minutes.
- Remove the steamer attachment and coat the balls with the amarettini biscuit crumbs. Serve with the berry sauce and the remaining sugar.
If you want to evoke a taste of Christmas, add 1 teaspoon of cinnamon to the ricotta mixture and serve the dish with apple sauce instead of berry sauce.
Bon appétit with Monsieur Cuisine