...the kind you find at Venissimo Cheese store! Well, you don't really find it there, but we are happy to tell you how to make it. This is one of our favorite dessert recipes using fresh ricotta cheese. Once you make and taste your own ricotta, you'll never want to buy it pre-made again.
Blend fresh ricotta with enough honey & lemon zest to reach desired sweetness.
Fill or top serving vessel with a scoop of ricotta (in this case a chocolate tartlet).
Top with boozy berries and sprinkle with granulated sugar.
Hit with brûlée torch to create a slight char and serve.
Fresh & Fluffy Ricotta
1 gallon whole milk, NOT ULTRA-PASTEURIZED
1 quart buttermilk
1 tsp citric acid
1 tsp salt
Combine ingredients & heat to 195 degrees in heavy stockpot (just before it boils).
Remove from heat and let sit undisturbed for 15 minutes.
Carefully pour or scoop curds into a nylon cheesecloth-lined strainer.
Let whey drain until desired texture is reached & cheese is cool.
Best used fresh, but can be stored in refrigerator for up to one week.
6 ounces fresh berries
1 cup sweet liqueur (such as Limoncello, Cointreau, Brandy, Grand Marnier)
Macerate (soak) favorite berries in favorite booze for at least 30 minutes.
"Podcasting opens a window into the soul of a creator."
Gina Freize is the founder and Cheese Wiz of Venissimo Cheese and host of Noon on Tuesday, a blog series all about cheese all the time.