Raspberry, Ricotta, and Chocolate Parfaits
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.)
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1 Hour, 15 Minutes
- Calories: 366
- Calories from fat: 54%
- Protein: 12g
- Fat: 22g
- Saturated fat: 13g
- Carbohydrate: 34g
- Fiber: 6.1g
- Sodium: 81mg
- Cholesterol: 71mg
- 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
- 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.
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