Little Ricotta Pots With Rhubarb Compote and Macadamia Brittle

evelyn/athens's Note:

A long and fancy name for what is, in essence, a simple and very elegant dessert - and just in time to make an impression on Mother's Day. The three different parts to this recipe are really effortless and produce a lovely result. (Please note that the calorie count for this recipe is exaggerated as it takes into account the full amount of brittle, when you only use 4 pieces for the decoration, and can eat the rest as candy)

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

Macadamia Brittle

• 1 1/2 cups macadamia nuts
• 1/2 cup sugar
• 1/3 cup honey
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract

Rhubarb Compote

• 1 lb rhubarb, cut into 1-inch chunks
• 1/3 cup light brown sugar (you may want more)
• 1 orange, zest and juice of
• 1 cinnamon stick

Ricotta Pots

• 1 lb part-skim ricotta cheese
• 1/2 cup light brown sugar (plus 1 tablespoon more light brown sugar)
• 2 eggs, lightly beaten
• 1/4 cup half-and-half
• 1 1/2 teaspoons orange zest, grated
• 1 tablespoon cornstarch
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Directions:

1. To make macadamia brittle: Preheat the oven to 350°. Spread the nuts on a rimmed baking sheet and bake for 5-7 minutes, or until lightly toasted. Transfer the nuts to a plate; let cool and coarsely chop.
2. Wipe off the baking sheet and oil it lightly. In a medium saucepan, combine the sugar, honey and butter, and boil over moderately high heat until a candy thermometer inserted in the syrup registers 290°, about 7 minutes. Stir in the chopped nuts and vanilla extract, and scrape the mixture onto the prepared baking sheet; spread in an even layer. Let cool completely, then break into large pieces. There will be more than you need for this recipe - but it is a delicious candy! (can be stored in an airtight container for up to a week).
3. To make rhubarb compote: Place all the ingredients for the rhubarb compote in a saucepan and bring to a boil. Lower heat and cook for 15 minutes, or until rhubarb is tender. Taste and add more sugar, if you like it sweeter. Discard cinnamon stick. Serve warm or cold. (can be made ahead and gently reheated, if desired warm).
4. To make ricotta pots: Preheat oven to 375°F With an electric beater, beat all the ingredients for the pots together until smooth.
5. Divide between four lightly-buttered 4-ounce heatproof bowls or ramekins and bake for 20 minutes until soft and puffy. The ricotta pots will deflate a little once out of the oven.
6. To serve: Top each ricotta pot with a spoonful of the rhubarb and its juices; stab in a shard of the madadamia brittle, decoratively, and serve.