Red, White and Blue Parfaits with Ricotta and Almonds

  • Yield 4 servings

Berries, ricotta, and almonds combine for a patriotic dessert.

Red, White and Blue Parfaits
Serena Wolfe

Ingredients

4 cups fresh berries (strawberries, blueberries, blackberries and raspberries are used in this recipe)
2 tablespoons chopped fresh basil
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1/3 cup sliced almonds
Vanilla Bean Ricotta
1 1/2 cups fresh skim or whole ricotta
1 vanilla bean, seeded (se a paring knife to split the bean in half and scrape the seeds from the pod)
2 tablespoons granulated sugar
1 teaspoon honey
1/2 lemon, zested

Instructions

  1. In a medium bowl, combine the berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow the berries to release some of their juices.
  2. Heat a medium skillet or pan over medium heat. (Do not put any oil in the pan.) When hot, add the almonds and toast for 3 minutes until golden brown and fragrant. Remove from the pan and let them cool to room temperature.
  3. Place all the ingredients for the vanilla bean ricotta in a large bowl. Using a hand mixer, whip the ricotta until smooth. You can also do this in a blender or food processor (or by hand if you are Amish and have no appliances).
  4. Start to assemble the parfaits by spooning about 2½ tablespoons of ricotta into each mason jar/glass.Top with a layer of toasted almonds (about 2 teaspoons each). Add about a ½ cup of the berry mixture. Repeat each layer a second time, and sprinkle the top with any remaining almonds.
  5. Serve immediately or cover and refrigerate until ready to eat or take on-the-go.

This recipe originally appeared as Summer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds on Domesticate Me.

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