Blueberry Cobbler and Ricotta Mousse - Oro Valley Real Estate
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End any meal on a sweet note with this delicious dessert from Chef Jonathan Landeen of Jonathan's Cork.
3 cups fresh Blueberries
⅓ cup Orange Juice
⅔ cup Flour
¼ teaspoon Baking Powder
1 pinch Salt
½ cup Butter, softened
½ cup plus 3 tablespoons
½ teaspoon Vanilla Extract
2 cups Ricotta Cheese
1 teaspoon Granulated Sugar
Seeds from one Vanilla Bean
Preheat oven to 375°.
In an 8-inch square baking pan, mix blueberries, 3 tablespoons sugar and orange juice. Set aside.
In a small bowl, mix flour, baking powder and salt. Set aside.
In a medium bowl, cream butter and ½ cup sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, stirring until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture.
Bake in preheated oven for 35–40 min until top is golden brown and filling is bubbling.
For the mousse, cut vanilla bean in half and scrape seeds out. Place seeds, ricotta cheese and sugar in a food processor and process until smooth. Serve with your favorite cobbler.