Mascarpone and ricotta stuffed dates

Mascarpone and ricotta stuffed dates


These Mediterranean-style cheese-stuffed bites are a sticky, nutty after-dinner treat.

The ingredient of Mascarpone and ricotta stuffed dates

  1. 125g mascarpone
  2. 125g fresh ricotta
  3. 45g (1/4 cup) icing sugar mixture
  4. 2 teaspoons finely grated orange rind
  5. 30 fresh dates
  6. 45g (1/4 cup) dry roasted hazelnuts, coarsely chopped
  7. 215g (1 cup) caster sugar
  8. 125ml (1/2 cup) water
  9. 80ml (1/3 cup) Frangelico liqueur

The instruction how to make Mascarpone and ricotta stuffed dates

  1. Use an electric beater to beat the mascarpone, ricotta, icing sugar and orange rind in a large bowl until smooth.
  2. Use a small sharp knife to cut a slit in each date. Remove and discard the stones. Spoon 1 heaped teaspoon of the ricotta mixture into each date.
  3. To make the Frangelico syrup, place the sugar and water in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Stir in the Frangelico. Set aside for 30 minutes to cool.
  4. Place the dates on a serving platter and pour over the Frangelico syrup. Sprinkle with the hazelnuts and serve.

Nutritions of Mascarpone and ricotta stuffed dates

calories: 115.915 calories
calories: 3.5 grams fat
calories: 1.5 grams saturated fat
calories: 20 grams carbohydrates
calories: 1.5 grams protein
calories: NutritionInformation

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