Red, white and blue desserts seem to be one of the more popular searches on Pinterest around this time of year, especially the traditional flag cake. Berries are usually in season and are the perfect colors for a patriotic treat. Sometimes these holiday sweets can be rich and filling, but this recipe is light, refreshing and the perfect grand finale for your holiday gathering.
- Serves: 4 servings
- Category: Dessert
Ingredients
Ricotta (makes 2 cups)
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons lemon juice
Dessert
- 1 cup mascarpone cheese
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- lemon peel off of one lemon
- 1 cup strawberries, quartered
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
Instructions
Ricotta
- Slowly bring milk, cream and salt to a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
- Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, cover and chill the ricotta.
Dessert
- In a mixer, beat ricotta and mascarpone cheese together until smooth. Add sugar, vanilla and lemon peel. Continue to mix until completely incorporated.
- In a separate bowl, combine berries together.
- To serve, place mixed berries and a dollop of the whipped ricotta on top. Garnish with lemon zest.
- Line a large sieve with a layer of heavy duty (fine mesh) cheesecloth and place it over a large bowl.
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