Sweet Ricotta and Berries

Season 2; Episode 7.5

Categories: Dessert, Fruit, Italian
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Yield Information
Number of Portions: 4
 Quantity  Unit  Ingredient 
1   ciabatta roll  
3 tablespoons  melted butter  
34 cup  vanilla sugar divided, see directi 
112 cups  ricotta cheese  
1 tablespoon  grated orange rind  
1 tablespoon  fresh mint leaves chiffonade 
12 cup  orange juice  
14 cup  lemon juice freshly squeezed 
8   fresh strawberries quartered 
34 cup  fresh blueberries  

Vanilla Sugar Procedure

To make vanilla sugar- Split open one vanilla bean. Carefully scrape out the seeds. Add the seeds to 2 cups granulated sugar. Pulse in a food processor until mixed. Place the scraped seed pod into the bottom of a jar, add the sugar on top of the pod. This can be sealed and stored in a cabinet until needed. Be careful when using to not get any pod into the sugar being used. 

Sweet Ricotta Procedure

To make ciabatta croutons for garnish- Slice the roll horizontally, then cut the roll into 1" cubes. Place bread in a bowl. Add the melted to the bread, then sprinkle with 2 tablespoons of the vanilla sugar. Toss to coat. Spread the cubes on a rimmed baking sheet and toast in a heated oven (? temperature and time) until golden brown. Set aside.

Place the ricotta in a medium bowl. Add 2 tablespoons vanilla sugar, grated orange rind and mint. Stir well to combine. Set aside.

In a nonstick skillet over medium heat, stir the orange juice, lemon juice and 1/2 cup vanilla sugar until the sugar is mostly dissolved and mixture is starting to simmer. Add the berries to the pan, stirring to coat with pan juices. Bring to a rolling boil and cook until the blueberries start to release their juice and the sauce is slightly thickened.

To serve, spoon 1/4 of the ricotta mixture into a small bowl. Carefully spoon 1/2 of the berries with some sauce, over the cheese. Top with a few toasted croutons. Garnish with more fresh mint, if desired.


"Italian dessert"
NOTES : Take care when grating or zesting the orange not to get too much of the white pith with the rind.

To chiffonade the mint, remove the leaves from the stems. Lay them in a stack, roll the stack and slice crosswise to make thin shreds.