Two Tone Lite Ricotta Loaf Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Skim milk | 1 Cup (16 tbs) | |
| Pepper | 1 To taste | |
| Ricotta cheese | 1 Can (10oz) | |
| Roasted red peppers | 1 To taste, undrained | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 Pinch | |
| Basil Layer | ||
| Basil leaves | 1 Cup (16 tbs) | |
| Parsley leaves | 1/3 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Skim milk | 1/2 Cup (16 tbs) | |
Directions
In small saucepan, sprinkle gelatin over cold milk; let stand 5 minutes.
Stir over low heat until gelatin is completely dissolved.
Pepper Layer: In food processor, puree ricotta with roasted red peppers and their juice, salt and pepper.
Add 1/2 cup dissolved gelatin and process until combined.
Pour into an 8 X 4-inch loaf pan; refrigerate until partially set, about 20 minutes.
Basil Layer: In food processor, combine ricotta, basil, parsley, salt, garlic and pepper.
Process until herbs are finely chopped.
Add remaining gelatin mixture and skim milk.
Pour into a bowl and chill, stirring occasionally, until mixture is consistency of unbeaten egg whites.
Spoon over partially set red pepper layer; smooth top.
Cover and refrigerate until set, at least 4 hours or overnight.
Stir over low heat until gelatin is completely dissolved.
Pepper Layer: In food processor, puree ricotta with roasted red peppers and their juice, salt and pepper.
Add 1/2 cup dissolved gelatin and process until combined.
Pour into an 8 X 4-inch loaf pan; refrigerate until partially set, about 20 minutes.
Basil Layer: In food processor, combine ricotta, basil, parsley, salt, garlic and pepper.
Process until herbs are finely chopped.
Add remaining gelatin mixture and skim milk.
Pour into a bowl and chill, stirring occasionally, until mixture is consistency of unbeaten egg whites.
Spoon over partially set red pepper layer; smooth top.
Cover and refrigerate until set, at least 4 hours or overnight.
Chef
