Strawberries And Sicilian Cream Recipes

STRAWBERRIES AND SICILIAN CREAM

Steps:

• In a blender or food processor fitted with steel blade, process ricotta until smooth.
• Add marmalade and process just until mixed.
• Transfer to a bowl.
• Stir in chocolate and liquer.
• Cover and refrigerate until chilled.
• Divide strawberries between 4 goblets or dessert dishes.
• Top each serving with ricotta-chocolate mixture.

FRESH STRAWBERRY GRANITA

Steps:

• Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
• Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
• Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
• Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
• Portion granita into small serving bowls to serve.