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Photo: Iain Bagwell; Styling: Karen Shinto Photo by: Photo: Iain Bagwell; Styling: Karen Shinto

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.)

Sunset SEPTEMBER 2010

  • Yield: Serves 4
  • Total: 1 Hour, 15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 54%
  • Protein: 12g
  • Fat: 22g
  • Saturated fat: 13g
  • Carbohydrate: 34g
  • Fiber: 6.1g
  • Sodium: 81mg
  • Cholesterol: 71mg
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