A creamy and delicate dessert, steamed in the pressure cooker for a unique texture.
Step 1 of 8: Crush the digestive biscuits until you get a sandy texture.
Step 2 of 8: Mix the crushed biscuits with the melted butter and press the mixture into the bottom of a mold suitable for the pressure cooker.
Step 3 of 8: In a bowl, combine the ricotta, mascarpone, sugar, eggs, and vanilla, mixing until you obtain a smooth mixture.
Step 4 of 8: Pour the cheese mixture over the biscuit base in the mold.
Step 5 of 8: Cover the mold with a sheet of aluminum foil to prevent water from getting in during cooking.
Step 6 of 8: Place the mold in the pressure cooker with a little water at the bottom.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
Step 7 of 8: Steam cook for about 30 minutes.
Step 8 of 8: Let it cool completely before removing it from the mold and serving.
| Average values | Per serving147 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,082 kJ498 kcal | 1,420 kJ339 kcal |
| Fat | 35.59 g | 24.27 g |
| of which saturated fatty acids | 19.74 g | 13.46 g |
| Carbohydrates | 35.57 g | 24.26 g |
| of which sugars | 20.54 g | 14.01 g |
| Fibre | 1.19 g | 0.81 g |
| Protein | 10.21 g | 6.96 g |
| Salt | 0.26 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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