Parfaits With Ricotta Honey And Raspberries Recipes

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FRESH BERRIES & SWEET RICOTTA

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17



Fresh Berries & Sweet Ricotta image

Steps:

  • Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
  • When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
  • The ricotta will keep, refrigerated, for 4 to 5 days.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

RASPBERRY-RICOTTA MOUSSE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5



Raspberry-Ricotta Mousse image

Steps:

  • In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
  • In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

RICOTTA PARFAITS

Provided by Giada De Laurentiis

Time 13m

Yield 4 servings

Number Of Ingredients 5



Ricotta Parfaits image

Steps:

  • In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.

1 cup ricotta cheese
1/2 cup plain yogurt
1/2 cup raspberry jam, divided
2 cups granola, divided
1/4 cup sliced almonds, toasted (see Cook's Note)

RICOTTA WITH HONEY AND RASPBERRIES

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5



Ricotta with Honey and Raspberries image

Steps:

  • In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

1 pound ricotta cheese
1 teaspoon sweetened cocoa powder
1 cup fresh raspberries
2 tablespoons honey
2 biscotti cookies

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