Product overview
Sweetened sheep ricotta cream, frozen in a 3.5 kg bucket. The Badal reference combines 70% sheep ricotta with 30% sugar and vanilla, giving pastry kitchens a smooth base that is ready to thaw, pipe and use in desserts.
Product and format
The cream is supplied frozen in a professional 3.5 kg bucket. It is already blended and sweetened, so the kitchen can use it as a filling or dessert base without first preparing a ricotta and sugar mixture.
Taste and texture
After thawing, the texture is smooth and creamy with the characteristic flavour of sheep ricotta, balanced by sugar and vanilla. It is designed to be dressed or layered once it has reached the correct working consistency.
Professional uses
Use it for cannoli, cassata, cheesecake, tarts, ricotta mousse and plated desserts. It can be layered, piped or combined with chocolate drops and candied fruit according to the recipe. Dose by piece size and the filling level required by the dessert.
Preparation and handling
Thaw under controlled refrigeration and mix gently before piping if the recipe requires a uniform cream. Keep the working bowl cold and avoid unnecessary exposure to room temperature during service.
Errors to avoid
Do not work the cream while it is still frozen in the centre, because the texture will not be even. Do not refreeze after thawing, and avoid adding liquid without checking how it changes the consistency of the filling.
Storage
Store frozen at –18 °C. After thawing, keep below +2 °C, use within the period indicated on the label and do not refreeze. The product contains milk from sheep's milk.
LAPA logistics and who it suits
LAPA supplies frozen professional ingredients in Switzerland to pastry shops, gelaterias, restaurants and caterers. The 3.5 kg bucket suits teams that need a ready sweetened ricotta base for repeatable dessert production.
