| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 736 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 9 g |
| Sugar | 78 g |
| Protein | 9 g |
| Cholesterol | 106 mg |
| Sodium | 426 mg |
| Serving Size | 1 of 6 servings |
| Calories | 736 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 9 g |
| Sugar | 78 g |
| Protein | 9 g |
| Cholesterol | 106 mg |
| Sodium | 426 mg |
Reviews
Love this! So light as a dessert, easy and impressive. We’ve had it for breakfast too.
This is so delicious! Thought I was in trouble as I misread the recipe for the ricotta and added all the ingredients including the vinegar before it came to a boil. Was going to start over but let it simmer on the stove and it turned out amazing. A little extra work vs store bought but so well worth it! OMG, the raspberry sauce is fantastic too!!
Like the other rater, I selected this to go with Osso Buco and for the same reason – it’s lightness. I bought my ricotta and used the full two cups. I had to guess at the amount of sugars because it’s wasn’t clear how many cups the homemade ricotta recipe made…and I guessed too much. I would judge the recipe as written would accommodate my two cups of store bought ricotta. And definitely use seedless jam because I didn’t and it was a ton of seeds. Even with my mistakes it was awesome and very easy. I used the leftovers the next morning on banana pancakes and it was like an elegant brunch.
Awesome dessert. I made it for a dinner party last night where the main course was Osso Buco. I wanted a light, fresh dessert for that heavy meal. When I served the dessert, it was not only beautiful but absolutely delicious. When one of my guest took his first bite, he said “Wow!” The homemade ricotta is amazing and so simple and I think it adds to the elegance and freshness of the dessert. Thank you, Ina, for an amazing recipe.
Amazing! Such a simple, yet elegant dessert. Even if you make the homemade ricotta, I strongly suggest you do!, it’s a snap to make. And it’s absolutely delicious! Perfect end to any meal.
Excellent lite desert! Ricotta was a nice addition – I used store bought and it was just as yummy. I will definitely make this again!