When you want, or NEED, a quick sweet fix it just can't get easier or simpler than this. Cafe Drake HRV wildly adapted this recipe from the Art of South Indian Cooking by Alamelu Vairavan and Patricia Marquardt. The delicious original is flavored with rose and almonds; our version is lighter in celebration of Spring. Orange blossom water can be found at all Middle Eastern markets and at most Indian grocery stores and gourmet markets.
BAKED RICOTTA WITH ORANGE ESSENCE
Combine in a mixing bowl and stir till blended: 1 lb. / 2 cups ricotta cheese, 3/4 cup sugar, 1 t. orange blossom water and 1 T. grated orange zest. Spread into a shallow, well-oiled casserole and sprinkle lightly with ground cinnamon.
Bake in a pre-heated oven at 350 degrees F. for 20-30 minutes or until golden and firm.
Allow to rest for 45 minutes before cutting into wedges or triangles for serving.
Fresh berries macerated with a bit of sugar and aged balsamic vinegar are a lovely compliment to this cheese dessert if something more elaborate is desired.