The last night Chef Zane served a pineapple parfait with the most amazing, creamy layers that caused me to overeat. (Extra dessert makes for wellness, right?) I could tell there was ricotta involved, but beyond that I had no idea what I was eating, and that was okay. I just sat back and savored each bite.
But, as I so often do, I came home and had to come up with my own version of the dessert. As good as the pineapple was, I wanted to use raspberries and peaches — my two favorite summer fruits.
While my version is different from Chef Zane’s, it is still wonderful. In fact, my girls and I were all caught sticking our fingers in the bowl of ricotta cream. It was irresistible! And peaches and raspberries were the perfect pairing, although you could use any of your favorite summer fruits. (Hey, it’s fruit for dessert, so it’s healthy, right?!) In fact, next time I might even go a little crazy and pair dark chocolate shavings with the raspberry and ricotta … but that might be too dangerous.
Summer Ricotta Parfaits
Makes: 8 generous servingsPrep Time: 10 minutes
Ingredients:
- 15 ounces whole milk ricotta cheese
- 8 ounces mascarpone cheese
- 1/4 cup heavy cream
- 6 tablespoons powdered sugar
- 3 teaspoons vanilla extract
- 4-6 fresh peaches, chopped
- 12 ounces raspberries, washed and drained
Directions:
- Mix together the ricotta, mascarpone, cream, powdered sugar, and vanilla well in a medium bowl. Depending on the moisture content of your ricotta, you can adjust the amount of heavy cream to achieve your desired texture.
- Place a few pieces of peach and a few raspberries in the bottom of your serving glasses. Add about 2 tablespoons of the ricotta cream for the next layer. Repeat with another layer of fruit and then ricotta, then finish off with a few pieces of fruit on top.
Source: Babble.com
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