Equipment
* optional
Ingredients
Whipped Ricotta
- 400 g whole milk ricotta cheese, drained of excess liquid
- 60 ml heavy cream, cold
- 40 g honey
- 5 ml vanilla extract
Berry Layer
- 200 g fresh strawberries, hulled and quartered
- 100 g fresh raspberries, whole
- 15 g granulated sugar
- 15 ml lemon juice, freshly squeezed
Garnish
- 30 g dark chocolate, block or bar
Nutrition (per serving)
Method
Combine the quartered strawberries, raspberries, granulated sugar, and lemon juice in a mixing bowl. Toss gently and let sit at room temperature for 30 minutes to draw out their natural juices.
In a food processor, combine the drained ricotta, cold heavy cream, honey, and vanilla extract. Blend until the mixture is completely smooth, airy, and holds soft peaks.
Spoon a layer of the macerated berry mixture, including a small amount of the syrupy juices, into the bottom of four serving glasses. Top with a generous dollop of the whipped ricotta.
Add a second layer of berries over the ricotta, followed by a final, smooth layer of whipped ricotta on top.
Using a microplane or grater, shave the dark chocolate generously over the top layer of ricotta. Serve immediately or chill briefly in the refrigerator before serving.
Chef's Notes
- Always use whole milk ricotta for this dessert. Part-skim ricotta lacks the fat content needed to achieve a luxurious, velvety texture when whipped.
- If your ricotta is visibly sitting in liquid in its container, strain it through a fine-mesh sieve or cheesecloth for at least an hour before whipping to prevent a watery dessert.
- You can substitute the honey with maple syrup or agave nectar, but honey acts as a mild emulsifier that helps stabilize the structure of the whipped ricotta.
- For the best chocolate shavings, ensure your dark chocolate block is slightly cool. If it gets too warm from your hands, it will smear rather than grate cleanly.
Storage
Refrigerator: 1 day — Best eaten fresh. Ricotta may weep and berries will release too much juice over time, softening the texture.
