How to recycle an Easter dove

From ricotta and pistachio balls to a re-dressed cake. Two easy recipes.

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How to recycle Easter dove recipes tips 3

You too find your house full of Doves EasterA great tip is to reuse them for breakfast. Alternatively, here are some irresistible ideas for transforming them into new desserts to round off your meal with a delicious finish.

Colomba and ricotta balls with chopped pistachios

The first recipe we offer is simple and tasty: colomba and ricotta balls with a delicious sprinkle of crunchy pistachios.

Ingredients

Preparation

  • In a bowl, crumble 4 large slices of colomba, add 200 g of fresh ricotta, 2 tablespoons of Maraschino and mix until you get a smooth mixture.
  • Using your hands, make balls about 5-6 cm in diameter and roll them in the chopped pistachios.
  • Let in the fridge for a couple of hours so that they compact, then serve them at the table.

Cake with leftover colomba cake

Another alternative is to make it a cake dressed up in new clothes, enriching the leftovers with some cream.

Ingredients

  • 4 yolks
  • 4 spoons of sugar
  • 3 tablespoons of type 0 flour
  • 2 glasses of milk
  • Juice of half a lemon

Preparation

  • Combine 4 egg yolks, 4 tablespoons of sugar and 3 tablespoons of flour 0, mix well with a whisk so as not to form lumps.
  • Gradually add 2 glasses of cold milk, mix and put on the heat, cook for 6-8 minutes without ever bringing to the boil.
  • Once the cream is cooked, let it cool completely, then add the juice of half a lemon and mix: you will have an excellent cream with which to garnish your colomba slices.
  • Line a mold with slices, moisten them with fruit juice, then fill with the cold cream, and complete with other slices, wetting again: on the surface put more cream, some bitter cocoa or even tufts of fresh cream or grains of hazelnuts.
  • Or you can create individual cake portions, using an ice cream cup for each guest.
  • Place a slice of Colomba in each cup, moisten it with fruit juice (or alternatively with lemon juice diluted with a little water) and pour 3-4 tablespoons of cream, so as to completely cover the layer of colomba.
  • Decorate the surface of the cup with some orange peel and dark chocolate, at will.

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