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Ricotta with Fresh Berries & Saba Recipe

From Lesa Sullivan
Description

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.

Ingredients:

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

Directions:


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.

Serves 8-12
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