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Peach, Pistachio and Ricotta
Friands |
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| Makes 6 |
Prep 25 mins |
Cook 45 mins |
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Easy |
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My rating |
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| Ingredients |
100g butter,melted, plus extra for the tin
80g ricotta
1/4 tsp vanilla paste or a few drops vanilla extract
1/2 lemon finely zested
125g icing sugar, plus 1 tbsp and extra for
dusting
50g pistachios
35g plain flour
50g ground almonds
3 large egg whites
1 peach slightly firm, sliced into 6 good 1/2 cm thick round or tinned
peach
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Heat oven to 200C/fan 180C/gas 6. Lightly butter a 6-hole
friand tin or regular sized muffin tin. Mix the ricotta with
the vanilla, lemon zest and 1 tbsp icing sugar until smooth.
Roughly chop 20g of pistachios.
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Put the remaining 30g pistachios in a mini food processor
with the flour and pulse until very finely ground, like
your almonds. Mix with the almonds and icing sugar in a
big mixing bowl.
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Whisk the egg whites in a separate bowl until you get a
light foam. Tip this into the dry ingredients with the melted
butter and gently stir together. Divide the batter between the
friand holes, then, working quickly; top each with a spoonful
of the ricotta mixture. Add a slice of peach to the top of
each, a sprinkling of chopped pistachios, and a dusting of
icing sugar. Bake for 20-23 minutes until they have risen and
are golden - if you check with a skewer you'll probably hit
the molten ricotta, so check round the edges instead. Cool for
10 mins in the tins, and then lift out onto a cooling rack.
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