Sweet Ricotta and Berries
Season 2; Episode 7.5
Categories: Dessert, Fruit, Italian
|3⁄4||cup||vanilla sugar||divided, see directi|
|1||tablespoon||grated orange rind|
|1||tablespoon||fresh mint leaves||chiffonade|
|1⁄4||cup||lemon juice||freshly squeezed|
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.
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.