Berries with Ricotta Cream from Camille Styles Entertaining

No Valentine’s Day is ever complete without dessert. This recipe for Berries with Ricotta Cream from Camille Styles Entertaining by Camille Styles is sure to be a hit when making a romantic dinner with a loved one this weekend! With light and sweet ricotta and tart berries that pack a punch, we think this dish is one of the best ways to finish off your Valentine’s Day. Camille has an entire section in Camille Styles Entertaining about cooking as a couple for special holidays or an anniversary. For some more ideas and recipes purchase a copy of from your favorite retailer.

CSBook_AnniversaryDinner_-69Berries with Ricotta Cream

Serves 2

Though most people associate ricotta with savory dishes, its mild and lightly sweet flavor lends itself amazingly well to desserts. This vanilla-bean-flecked ricotta cream is one of my favorite sweets in the world: I can hardly keep myself from licking every last beater and spatula clean when I whip it up.

  • ¼ cup heavy whipping cream
  • Store-bought whole-milk ricotta cheese
  • Seeds from 1 vanilla bean pod
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon grated lemon zest
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, hulled and quartered
  • 1 tablespoon granulated sugar
  • 4 amaretto cookies
  • 2 fresh mint sprigs, for garnish

In a small bowl, stir 1 tablespoon of the cream into the ricotta. In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining cream with the vanilla bean seeds, confectioners’ sugar, and lemon zest until semifirm peaks form.

Fold the ricotta into the whipped cream mixture and then refrigerate until ready to use.

In a medium bowl, combine the berries and the granulated sugar. Stir to combine and then chill in the refrigerator for at least 15 minutes or up to 2 hours to let macerate. Divide the berries
between 2 compote dishes and top with the ricotta cream. Crumble the cookies over the top, garnish each dish with the mint, and serve.

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