Elevate your dessert game with our Passion Fruit Ricotta Dessert (Syrok), inspired by my ultimate favourite treat from Ukraine. If you’ve ever tried Syrok, you know it’s a delightful indulgence, but it can be hard to find in England. So, I crafted my own version using ricotta and it turned out absolutely amazing! 😋
Choosing Your Ingredients
To start, use high-quality ricotta cheese as the base. Draining the ricotta well ensures a smooth, creamy texture. For the best results, select fresh ricotta with a mild flavour.
Squeezing ricotta cheese in cheesecloth to remove excess liquid.
Combine it with icing sugar, lemon zest, and vanilla extract to enhance its natural creaminess. For a vibrant twist, opt for passion fruit curd, which adds a tangy, tropical flair to the dessert.
Mixing ricotta cheese with icing sugar, lemon zest, and vanilla extract in a bowl.
Adding a Chocolate Glaze
Additionally, a rich chocolate glaze elevates this dessert to the next level. Melt your choice of milk or dark chocolate and mix with a touch of neutral oil to achieve a glossy finish. This decadent coating adds a beautiful contrast to the creamy ricotta and bright passion fruit, creating a visually stunning and delicious dessert.
Combining melted chocolate with oil to create a smooth and glossy chocolate glaze.
The Assembly and Freezing Process
To make this dessert, start by mixing the ricotta with sugar, lemon zest, and vanilla. Pipe the mixture onto cling film, create a trough, and fill it with passion fruit curd.
Filling the ricotta trough with vibrant passion fruit curd to add a tangy, tropical flavour to the dessert.
Cover with more ricotta
Spreading a layer of ricotta over the passion fruit curd before freezing.
and wrap tightly to form a log.Freeze for at least 3 hours or overnight to firm up.
Wrapping a ricotta log tightly with cling film to form an oval shape.
Once frozen, dip the log in the melted chocolate and refrigerate until the glaze sets.
Coating the ricotta log with a rich chocolate glaze.
For a final touch, decorate with extra chocolate if desired.
Adding a decorative chocolate pattern to the Passion Fruit Ricotta Dessert (Syrok).
Why You'll Love It
Our Syrok, Passion Fruit Ricotta Dessert is a showstopper because it combines the creamy richness of ricotta with the zesty brightness of passion fruit and the indulgence of chocolate. Whether you're serving it at a dinner party or enjoying it as a special treat, this dessert offers a perfect balance of flavours and textures. It’s sure to impress and delight anyone who tastes it!
Indulge in this luscious Passion Fruit Ricotta Dessert, featuring creamy ricotta enhanced with lemon zest and vanilla, filled with tangy passion fruit curd, and enveloped in a rich chocolate glaze. Perfect for a refreshing and elegant treat, this dessert is simple to prepare yet impressive in presentation. Serve chilled for a delightful contrast of flavours and textures that will captivate your taste buds.
Ingredients
For syrok:
750g ricotta
90g icing sugar
1 lemon, zest
1tbsp vanilla extract
50g passion fruit curd
For the glaze:
300g chocolate (milk or dark)
45g neutral oil
Instructions
Place the ricotta in a cheesecloth and squeeze well to remove the excess liquid.
Transfer the ricotta to a bowl and add the icing sugar, lemon zest, and vanilla extract. Mix well. Transfer the mixture to a piping bag.
Lay a piece of cling film on a working surface. Pipe 4 lines of the ricotta mixture about 8-10cm long in the middle of the cling film. Build up the edges to form a trough.
Transfer the passion fruit curd to a piping bag and fill the middle of the ricotta trough. Pipe two lines of ricotta mixture on top to completely cover the passion fruit curd.
Wrap the ricotta ‘log’ tightly with cling film to form an oval shape. Place it in the freezer for at least 3 hours or overnight.
Melt the chocolate in the microwave in 10-second bursts, stirring after each interval. Add the oil and mix well.
Remove the cling film from the ricotta ‘log’ and insert a wooden skewer. Dip the log into the melted chocolate and place it in the fridge to set for about 10 minutes.
Remove the skewer. Transfer the remaining chocolate to a piping bag and decorate the dessert.
Let the dessert thaw in the fridge for about an hour before serving. Enjoy!
Ricotta: Ensure the ricotta is well-drained to achieve the right texture. Squeeze it thoroughly using a cheesecloth to remove excess liquid.
Chocolate: Choose high-quality chocolate for the glaze. Dark chocolate pairs well with the tangy passion fruit, but milk chocolate can be used for a sweeter touch.
Passion Fruit Curd: If you can’t find passion fruit curd, you can substitute with lemon curd for a different flavour profile.
Freezing: Freezing the ricotta log is essential for it to hold its shape when dipped in chocolate.
Decorating: Get creative with your chocolate decorations. You can drizzle, pipe patterns, or even add edible flowers for an extra touch of elegance.
Serving: Allow the dessert to thaw in the fridge for about an hour before serving to soften slightly while maintaining its firm structure.
