Ricotta With Vanilla Sugar Croutons And Berries Recipes

RICOTTA WITH VANILLA-SUGAR CROUTONS AND BERRY SYRUP

Steps:

• For the croutons: Preheat the oven to 400°F.
• In a medium bowl, toss together the bread cubes and melted butter. Add the vanilla sugar and toss to coat. Arrange the bread cubes in a single layer on a parchment paper-lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.
• For the berry syrup: In a small stainless-steel saucepan, bring the orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until the sugar has dissolved, 2 to 3 minutes. Add the blueberries and strawberries and simmer until the fruit softens, 6 to 8 minutes. Cool the syrup to room temperature.
• For the ricotta: Combine the ricotta, orange zest, lemon zest, and vanilla sugar in a medium bowl. Mix well.
• To serve, divide the ricotta mixture among 4 decorative dessert bowls. Spoon the berry syrup over the ricotta and top with the croutons. Garnish with the mint sprigs or leaves.
• Pour the sugar into the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times, until the vanilla and sugar are combined. Put the empty vanilla pod into a glass Mason jar. Add the vanilla sugar to the jar and seal. The sugar will keep for at least 3 months. Shake the jar before using.

FRESH BERRIES & SWEET RICOTTA

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.