FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
PARFAITS WITH RICOTTA, HONEY, AND RASPBERRIES
In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Spoon 1 tablespoon honey into each of four serving glasses.
- In a medium bowl, whisk ricotta cheese to loosen slightly; spoon gently over honey, and top with raspberries and almonds, dividing evenly among glasses.
RICOTTA WITH HONEY AND RASPBERRIES
Steps:
- In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.
RASPBERRY-RICOTTA MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
- In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
RICOTTA WITH HONEY AND RASPBERRIES
Provided by Giada De Laurentiis
Time 5m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
Cool, refreshing, pretty and wonderfully appetizing. Originally, Bon Appetit - 2001. We added cream cheese to the ricotta to make this a smooth, luscious dessert.Why not use this with cranberries for Thanksgiving? Haven't done it as yet but why not? If you can find fresh ricotta, which is less grainy, then use it and omit the cream cheese. Can be made 1 day ahead, keep refrigerated and stir before using. It is very easy - time involved is refrigerator time. Update...03/2006 Serve with Amaretti cookies, coarsely chopped and add 3 tbsp. Amaretto liqueur.
Provided by Manami
Categories Breakfast
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
- Transfer to bowl.
- Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
- Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
- Let stand 30 minutes at room temperature.
- Divide ricotta mixture among 6 wineglasses & then top with berries.
- Serve and enjoy!
Nutrition Facts : Calories 275, Fat 17.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 125.3, Carbohydrate 20.2, Sugar 17.4, Protein 10.7
BERRIES WITH RICOTTA CREAM
Fresh, high-quality ingredients really make a difference in this dessert. If you don't have access to fresh-picked berries, use whatever fruit is in season near you. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein.
RICOTTA WITH HONEY AND RASPBERRIES - GIADA DE LAURENTIIS
Giada De Laurentiis recently prepared this sweet comfort food on her show, "Everyday Italian." It looked so delicious I had to add it to my collection! This makes two servings, so you can share it with a special friend. ;)
Provided by Julesong
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
- Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
- Top each serving with half of the fresh berries, then drizzle each with half of the honey.
- Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
- Get yourself a good book, sit down in front of the fire, eat, and enjoy (of course, if you're serving this to someone special you might want to offer to feed it to him/her)!
Nutrition Facts : Calories 491.7, Fat 29.9, SaturatedFat 18.9, Cholesterol 116, Sodium 192.6, Carbohydrate 31.6, Fiber 4, Sugar 20.6, Protein 26.4
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