Raspberry Ricotta Fool (04.01.10)
Diane Sheya Ivy House Herbs
12:30 PM MDT, April 1, 2010
Yield: Makes 6 servings
1 cup ricotta cheese
3 tablespoons sugar
2 teaspoons freshly grated orange zest
½ teaspoon vanilla extract
1 cup heavy cream
1 pint raspberries
¼ cup fresh orange juice
Toasted sliced almonds for garnish In a small bowl with a hand blender, blend the ricotta cheese, sugar, orange zest and vanilla extract until smooth. In another bowl, beat the cream until stiff. Fold whipped cream into the ricotta mixture. Gently toss the raspberries with the orange juice. Spoon the ricotta/cream mixture into a large ziptop bag. Cut an opening off one corner of the bag. Put 3 or 4 raspberries in the bottom of 6 dessert or wine glasses. Pipe about 3-4 tablespoons ricotta cream on top of the raspberries. Top with remaining berries, then remaining ricotta cream. Garnish with almonds.
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