Equipment
Ingredients
Macerated Berries
- 250 g fresh strawberries, hulled and quartered
- 100 g fresh raspberries, whole
- 15 g caster sugar
- 10 ml lemon juice, freshly squeezed
Whipped Ricotta
- 400 g whole milk ricotta, drained of excess liquid
- 60 ml heavy cream, cold
- 40 g powdered sugar, sifted
- 5 ml vanilla bean paste
- 1 lemon zest, finely grated
Garnish
- 30 g dark chocolate (70% cocoa), solid block for shaving
Nutrition (per serving)
Method
Combine the strawberries, raspberries, caster sugar, and lemon juice in a mixing bowl. Gently toss to coat the berries and set aside to macerate while you prepare the ricotta.
Place the drained ricotta, heavy cream, powdered sugar, vanilla bean paste, and lemon zest into a food processor.
Process the ricotta mixture until it is completely smooth, light, and aerated. Scrape down the sides of the bowl once halfway through.
Spoon or pipe a generous layer of the whipped ricotta into the bottom of four serving glasses.
Spoon a layer of the macerated berries along with some of their released juices directly over the ricotta layer.
Repeat the layering process once more, finishing each glass with a final small dollop of ricotta and a few select berries.
Using a microplane or fine grater, shave the dark chocolate generously over the top of each parfait.
Transfer the assembled desserts to the refrigerator to chill briefly. This allows the flavors to meld and the ricotta to firm up slightly before serving.
Chef's Notes
- If your ricotta is visibly wet in the container, line a fine mesh sieve with cheesecloth or a paper towel, place it over a bowl, and let the ricotta drain in the fridge for 1-2 hours before whipping.
- Using a food processor is the secret to erasing ricotta's naturally grainy texture. A stand mixer with a whisk attachment works, but may leave a slight texture.
- For the cleanest presentation, transfer your whipped ricotta into a piping bag or a large zip-top bag with the corner snipped off. This prevents smearing the sides of your serving glasses.
- The quality of the chocolate matters immensely here. A fruity, slightly bitter 70 percent dark chocolate cuts through the richness of the dairy perfectly.
Storage
Refrigerator: 1 day — Best eaten the day it is made, as the berries will release juice and thin the ricotta over time.
