Raspberry, Ricotta, and Chocolate Parfaits

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. 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. 2. Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.
3. 3. Whip cream to firm peaks. Gently fold into ricotta mixture.
4. 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.