Ricotta and Summer Berry Parfaits

 

Ah, summer. Nothing says it better than a coliseum of berries. Unless it's a coliseum of berries concentrated with sweet ricotta and outgunned with brickle pistachios, that is!

These cate parfaits are so enough – they look fancier than they've a right to be, considering how easy they're to make. They're also not too sweet and make the perfect finish to a casual summer regale party. Start by beating cream rubbish with honey and bomb until ethereal to add redundant creaminess to the ricotta. also add whole milk ricotta and beat to combine. Your work, if you want to call it that, is nearly done. Strain some strawberry jam into a coliseum and mix it with bomb juice. Toss the berries to give them a glazed look. They will be candescent, a little sweet, and have that redundant fruity flavor of the jam. Now, have some fun! Subcaste the berries and ricotta into spectacles — you could use trapezists, champagne spectacles, or any clear dessert dish you have on hand.

You can make them up to a day in advance, but who can really stay that long to eat dessert ?

RECIPE :

Ricotta and Summer Berry Parfaits

PREPE TIME :                                                                                TOTAL TIME :

    15 mins                                                                                       15 mins

  

SERVINGS :  4 Servings

INGREDIENTS :

• 4 ounces cream cheese, cut into chunks and softened to room temperature
• 2 tablespoons honey
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1 1/2 cups (12 ounces) whole milk ricotta cheese
• 3 tablespoons strawberry jam
• 4 cups mixed fresh berries, such as blueberries, raspberries, blackberries, and sliced strawberries
• 2 tablespoons chopped pistachios (for garnish)
• Mint leaves (for garnish)

METHOD :

1- Make the ricotta cream :

Combine the cream cheese, honey, lemon zest, 1 tablespoon of the lemon juice and vanilla in a mixing bowl, and beat with an electric mixer for 1 to 2 minutes on medium speed, until light and fluffy. Beat in the ricotta until smooth.

2- Glaze the berries :

Use a spatula to push the jam through a fine mesh strainer into a small mixing bowl; this will remove any tiny seeds in the jam. Add the remaining1 tablespoon of the lemon juice to the strained jam and mix until smooth. Add the berries and stir to coat them.

3- Assemble the parfaits :

Into four dessert glasses or bowls, layer 1 to 2 tablespoon of the berries and 2 to 3 tablespoons ricotta mixture. Repeat, ending with berries on top. Sprinkle with chopped pistachios, and garnish with mint leaves.

The fruit and ricotta can be layered into dishes and refrigerated for up to a day. Sprinkle with pistachios and mint until just before serving.

Bon appetite !! 

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