Raspberry, Ricotta, and Chocolate Parfaits

At the farmers' market, look for deep red late-summer raspberries, artisanal ricotta cheese (if available), and pistachios. For the silkiest texture, use a ricotta that contains no gums, pectin, or other stabilizers. (Standard grocery-store ricotta isn't as smooth, but still tastes good.)

3/4 pound raspberries

1 1/2 tablespoons sugar

1 1/2 teaspoons brandy or water

12 ounces (1 1/4 to 1 1/2 cups) whole-milk ricotta cheese*

3 tablespoons honey

1/8 teaspoon vanilla extract

1 1/2 tablespoons coarsely chopped bittersweet chocolate, plus more for garnish

1 1/2 tablespoons coarsely chopped roasted unsalted pistachios

1/3 cup heavy cream

Step 1

Toss berries with sugar and brandy in a bowl, mixing gently. Let stand at room temperature, stirring occasionally, until sugar dissolves and berries render some juice, about 1 hour.

Step 2

Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.

Step 3

Whip cream to firm peaks. Gently fold into ricotta mixture.

Step 4

Divide berries and their juices among 4 glasses. Top each with ricotta mixture. With a vegetable peeler, shave a little more chocolate over each.

Step 5

*Such as Bellwether Farms (CA) or Calabro Cheese (CT).

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 366Calories from Fat 54

% Daily Value *
Total Fat 22g34%

Saturated Fat 13g65%
Cholesterol 71mg24%
Sodium 81mg4%
Total Carbohydrate 34g12%

Dietary Fiber 6.1g25%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Raspberry, Ricotta, and Chocolate Parfaits