Guangxi-style Quesada Pasiega

Ingredients

In this adaptation, the traditional Quesada Pasiega is transformed by incorporating Guangxi cuisine elements. The original recipe is enriched with the fragrant osmanthus flowers and sweet lychee, which infuse the dessert with a distinct Guangxi flavor profile. Additionally, crushed roasted peanuts are added as a topping, providing a unique texture and nutty taste that complements the creamy filling. We alse have the original recipe for Quesada pasiega, so you can check it out.

• 500g (2 cups) ricotta cheese 500g (2 cups) ricotta cheese
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 250ml (1 cup) milk 250ml (1 cup) milk
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon osmanthus flowers 1 tablespoon osmanthus flowers
• 1 lychee, peeled and diced 1 lychee, peeled and diced
• 50g (1/4 cup) crushed roasted peanuts 50g (1/4 cup) crushed roasted peanuts

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 12g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the ricotta cheese, sugar, eggs, milk, flour, and vanilla extract. Mix well until smooth and creamy.
3. 3.
   Gently fold in the osmanthus flowers and diced lychee, ensuring they are evenly distributed throughout the mixture.
4. 4.
   Grease a baking dish with butter and pour the mixture into it.
5. 5.
   Bake for approximately 45 minutes, or until the top is golden brown and the center is set.
6. 6.
   Remove from the oven and let it cool to room temperature.
7. 7.
   Sprinkle the crushed roasted peanuts over the top of the Quesada Pasiega.
8. 8.
   Refrigerate for at least 2 hours before serving.
9. 9.
   Cut into slices and serve chilled.

Treat your ingredients with care...

• Osmanthus flowers — Ensure the osmanthus flowers are fresh and fragrant. If unavailable, you can substitute with a few drops of osmanthus essence for a similar flavor.
• Lychee — Use ripe and juicy lychee for the best taste. If fresh lychee is not available, you can use canned lychee, drained and diced.

Tips & Tricks

• For a more pronounced osmanthus flavor, you can steep the osmanthus flowers in warm milk for 10 minutes before adding them to the mixture.
• If you prefer a smoother texture, you can strain the mixture before pouring it into the baking dish.
• Experiment with different toppings such as shredded coconut or crushed almonds for added variety.

Serving advice

Serve the Guangxi-style Quesada Pasiega chilled for the best taste and texture. It can be enjoyed as a refreshing dessert on its own or paired with a scoop of lychee or osmanthus ice cream for an extra indulgence.

Presentation advice

Garnish each slice of Quesada Pasiega with a sprig of fresh osmanthus flowers or a lychee slice to add a touch of elegance. Serve on a decorative dessert plate to showcase the vibrant colors and enticing aroma.