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Raspberry, Ricotta, and Chocolate Parfaits

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 1 hr, 15 mins
Yield Serves 4
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.)


  • 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

Nutrition 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

How to Make It

  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.