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Little Ricotta Cakes with Blueberries
Whisked egg whites lighten a smooth ricotta and cornstarch batter, and each little cake hides a square of white chocolate at its center. Steamed gently over water using the Tupperware microwave steaming set, they come out soft and are best served with fresh blueberries.
- Total time
- 39 min
- Prep
- 20 min
- Cook
- 14 min
- Rest
- 5 min
Ingredients
Method
Separate the eggs. Whip the whites to stiff peaks.
Melt the butter for about 30 seconds at 600 W in the Tupperware MicroCook Pitcher. Butter the inside of 8 microwave-safe ramekins with 10 g of the melted butter.
Whisk together the egg yolks, remaining melted butter, sugar, ricotta, cream, cornstarch, baking powder and vanilla. Gently fold in the whipped whites in two additions with the silicone spatula.
Divide the batter among the buttered ramekins and press a square of white chocolate into the center of each.
Set the ramekins in the steaming basket over a reservoir filled with 400 ml (1 3/4 cups) cold water, cover and microwave for about 13 minutes at 900 W. Let rest for 5 minutes before unmoulding.
Serve with fresh blueberries.
