Sweetened Ricotta With Berries Recipes

WHIPPED RICOTTA DESSERT

Steps:

• Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.
• Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.
• Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.

FRESH BERRIES WITH RICOTTA CREAM

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

RICOTTA WITH VANILLA-SUGAR CROUTONS AND BERRIES

Steps:

• Preheat the oven to 400 degrees F. In a medium bowl, toss together the bread cubes and melted butter. Add the vanilla sugar and toss until the bread cubes are coated in sugar. Arrange the bread cubes in a single layer on a parchment-lined baking sheet and bake until golden brown, about 8 to 10 minutes. Cool completely.;
• In a small saucepan, bring the orange juice, lemon juice, and sugar to a simmer, over medium-low heat. Stir until the sugar has dissolved, about 2 to 3 minutes. Add the blueberries and strawberries and simmer until the fruit softens, about 6 to 8 minutes. Cool the syrup to room temperature.
• Combine all the ingredients in a medium bowl. Mix well.
• To serve: Divide the ricotta mixture between 4 decorative dessert bowls. Spoon the fruit syrup over the ricotta and top with the croutons. Garnish with the sliced mint.
• Place the sugar in the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthways, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and place in a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

SWEET RICOTTA DIP FOR FRUIT

Steps:

• Mix all ingredients.
• Chill.

SWEETENED RICOTTA

Steps:

• Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid.
• Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl.

BERRIES WITH RICOTTA CREAM

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.