This, strictly speaking, is not really a cheese but a sort of by-product of cheesemaking. It is made from the drained whey and then cooked; in Italian, the word ricotta means re-cooked.
It has a mild, fresh lactic flavour and contains only 14 per cent fat. It is actually delicious just by itself served with summer fruits, and I have eaten it freshly made in Apulia, Italy, sprinkled with coarse salt, pepper and olive oil, with really good bread.
This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
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