Ricotta with Fresh Berries & Saba Recipe
From Lesa Sullivan
The trick with this recipe is to use an excellent-quality artisanal ricotta, and drain it very well until it is quite dry. You might also try this with other berries -- add some raspberries or blackberries for a different twist.
1 pint strawberries, hulled and sliced into quarters
1 lb. excellent-quality whole-milk ricotta, well drained
8 tablespoons (1/2 cup) San Giacomo Saba
1. Combine berries with 4 tablespoons of the saba and set aside.
2. Combine ricotta with remaining saba and mix thoroughly.
Press it into a shallow bowl or gelatin mold lined with cheesecloth and let it set up in the refrigerator for at least an hour.
3. Turn ricotta out onto a plate,
remove cheesecloth and pour macerated berries over it.
4. Serve with shortbread cookies, toasted walnut-raisin bread or chocolate wafers.