Ricotta Balls Dipped in Heavy Cream #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. It is a very rich, popular and conveniently available desert of North India. But when I came to USA I couldn’t find the same tasting dish anywhere. It requires almost half a day of preparation and cooking to get this dish right. It was easier to spend that much time on one dish before I had kids but wasn’t possible afterwards. So I tried to find a shortcut and after many trials & errors, I finally got it right. I am so glad to create this recipe because it is all time favorite of my kids. Now with Reynolds wraps I don’t have to worry about scraping the pan. Thank you Reynolds Wrap.

• Ready In: 30 mins
• Serves: 10-12
• Yields: 10-15 10-15 balls

Ingredients

• 16  ounces heavy cream
• 8  ounces ricotta cheese
• 2  cups powdered milk
• 14  ounces  condensed milk
• 4  ounces dark chocolate (chunks preferred)
• 1  cup  slivered almonds
• 1  cup unsalted shelled pistachio (powdered or roughly chopped)
• 1  tablespoon honey
• 2  teaspoons cardamom powder
•  Reynolds Wrap Foil

Directions

1. Mix Ricotta Cheese, 4oz. condensed milk, Dry milk, Honey, Dark chocolate chunks, 1/2 cup slivered Almonds and 1tsp Cardamom powder.
2. Cover a small baking pan with Reynolds Wrap.
3. Use a medium Ice Cream scoop to scoop out ball of ricotta mix and put them in the baking pan.
4. Bake it at 350F for 20-25 minutes in the oven until firm. Don’t let it turn brown.
5. Keep it aside and let it cool down for 10 minutes.
6. In a pan boil heavy cream with 1tsp cardamom powder,1/2 cup slivered almonds and 10oz. condensed milk for 10 minutes.
7. Add baked ricotta ball in it. Don’t stir it. Let it boil on medium heat for 2-3 minutes.
8. Take it out in a serving dish. Sprinkle chopped or powdered unsalted pistachios on it and let it chill.
9. Serve it as it is or with a scoop of Ice Cream.