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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.)

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.

  • Whip cream to firm peaks. Gently fold into ricotta mixture.

  • 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.

Nutrition Facts

366 calories; calories from fat 54%; protein 12g; fat 22g; saturated fat 13g; carbohydrates 34g; fiber 6.1g; sodium 81mg; cholesterol 71mg.
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