Raspberry, Ricotta, and Chocolate Parfaits

Photo: Iain Bagwell; Styling: Karen Shinto
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.)

Yield:

Serves 4

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 366
Caloriesfromfat 54 %
Protein 12 g
Fat 22 g
Satfat 13 g
Carbohydrate 34 g
Fiber 6.1 g
Sodium 81 mg
Cholesterol 71 mg

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

Preparation

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.

*Such as Bellwether Farms (CA) or Calabro Cheese (CT).

Note: Nutritional analysis is per serving.

Note:

September 2010