Ricotta is a very versatile cheese that makes a voluptuous, satisfying dessert. It’s fast and easy, whether you need an elegant finish to a meal for last-minute guests or a homey dessert served in a mason jar with a wooden spoon. It’s all a matter of presentation, as are so many things in life. I like having a recipe in my back pocket that can work in just about any setting. All it needs is a bit of fresh fruit, a smackerel of honey and an artistic flourish with the spoon to create a dessert as beautiful as a Dutch still life.
Here are three examples of ricotta desserts, all using the same recipe. The only thing that changed was the container.
Prep time: 15 minutes
- 2 cups whole milk ricotta cheese
- 4 ounces cream cheese
- 2 individual-sized packets stevia
- 2 tablespoons of honey, plus more for drizzling on dessert to garnish
- ½ teaspoon vanilla
- 2 cups fresh berries
- Combine ricotta, cream cheese, stevia, honey and vanilla by mixing vigorously with a wooden spoon. Refrigerate for 15 minutes.
- For a parfait, mound ricotta mixture with fruit in a tall glass, drizzle with honey and serve.
- If you are making the ricotta in a mold, line the mold with plastic wrap, pour ricotta mixture in and allow it to chill in refrigerator at least one hour.
- When it’s time to unmold the ricotta, gently pull the edges of the plastic wrap and the ricotta will pop out of the mold. Mound fruit around the mold, add honey as garnish and serve.