Print Print Options: Title Information Excerpt Images Ingredients Directions Nutrition Raspberry, Ricotta, and Chocolate Parfaits
1 hr 15 mins
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.)
Photo: Iain Bagwell; Styling: Karen Shinto
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
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.
Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.
Whip cream to firm peaks. Gently fold into ricotta mixture.
Divide berries and their juices among 4 glasses. Top each with ricotta mixture. With a vegetable peeler, shave a little more chocolate over each.
*Such as Bellwether Farms (CA) or Calabro Cheese (CT).
Note: Nutritional analysis is per serving.
Amount Per Serving
Calories 366 Calories from Fat 54
% Daily Value *
Total Fat 22 g
Saturated Fat 13 g 65%
Cholesterol 71 mg 24%
Sodium 81 mg 4% Total Carbohydrate 34 g
Dietary Fiber 6.1 g 25%
Protein 12 g 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.