Raspberry, Ricotta, and Chocolate Parfaits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At the farmers' market, look for deep red late-summer raspberries, artisanal ricotta cheese (if available), and pistachios. For the silkiest texture, use a ricotta that contains no gums, pectin, or other stabilizers. (Standard grocery-store ricotta isn't as smooth, but still tastes good.) Ingredients:
3/4 pound raspberries |
1 1/2 tablespoons sugar |
1 1/2 teaspoons brandy or water |
12 ounces (1 1/4 to 1 1/2 cups) whole-milk ricotta cheese |
3 tablespoons honey |
1/8 teaspoon vanilla extract |
1 1/2 tablespoons coarsely chopped bittersweet chocolate, plus more for garnish |
1 1/2 tablespoons coarsely chopped roasted unsalted pistachios |
1/3 cup heavy cream |
Directions:
1. Toss berries with sugar and brandy in a bowl, mixing gently. Let stand at room temperature, stirring occasionally, until sugar dissolves and berries render some juice, about 1 hour.
2. Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.
3. Whip cream to firm peaks. Gently fold into ricotta mixture.
4. Divide berries and their juices among 4 glasses. Top each with ricotta mixture. With a vegetable peeler, shave a little more chocolate over each.
5. *Such as Bellwether Farms (CA) or Calabro Cheese (CT).
6. Note: Nutritional analysis is per serving.
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