Ricotta Dip And Fresh Fruit Recipes
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.
RICOTTA FRUIT DIP
Great time saver to buy fruit already cut up at the grocery store...then this dip goes together in minutes...whala! You have a great refreshing appetizer or dessert!
Provided by jonesies
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or food processor bowl combine the ricotta cheese, powdered sugar, orange juice and vanilla.
- Cover and blend or process till smooth.
- Stir into the yogurt.
- If desired, cover and chill up to 24 hours.
- Serve with assorted fruit.
SWEET RICOTTA DIP FOR FRUIT
This is a very simple dip to use with fresh fruit. It can be served in the same fashion as vegetables (crudites) and dip, a bowl of this surrounded on a plate by melon balls/slices, strawberries, grapes, kiwi, cherries, blueberries, bananas and apple slices. Just be sure to dunk bananas and apple slices in lemon juice first to prevent browning. Serve with a shot glass full of toothpicks, and Voila!
Provided by davianng
Categories < 15 Mins
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Chill.
Nutrition Facts : Calories 77.2, Fat 4.9, SaturatedFat 3.1, Cholesterol 19.3, Sodium 31.9, Carbohydrate 3.7, Sugar 2.6, Protein 4.3
FRUITY RICOTTA DIP
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- COMBINE all ingredients in small bowl.
- REFRIGERATE to blend flavors until ready to serve with an assortment of fresh fruit.
FRUIT PLATTER WITH WHIPPED RICOTTA
You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
- Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
- Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.
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