Blueberry and ricotta parfait
Parfaits are perfect for when you want a dessert that's not overwhelmingly sweet. This dessert from Chef Lidia Bastianich is definitely a favourite!
SERVES
4
Ingredients
Ricotta
- 2 quarts milk (preferably organic)
- 1 cup heavy cream (preferably organic)
- ½ teaspoon kosher salt
- 3 tablespoons lemon juice
Blueberries
- 1 pint blueberries
- ½ cup blueberry jam
- 1/3 cup sugar
- Grated zest and juice of 1 lemon (about 3 tablespoons)
- 1 fresh bay leaf
Almonds
- 1 tablespoon unsalted butter, plus more for the baking sheet
- 1 cup sugar
- ¾ cup slivered almonds
- Sponge cake or pound cake, cut info fingers, for serving
Directions
Ricotta
- Add the lemon juice, and reduce the heat to the lowest setting. Stir gently until the mixture begins to curdle, about 2 minutes. Remove from heat, and let sit without stirring for 10 minutes.
- Pour the mixture through the cheesecloth, and let drain 1 hour. What’s left in the cloth is the ricotta. Chill until ready to use.
Blueberries
- For the blueberries, in a medium saucepan, combine the blueberries, jam, sugar, lemon juice and zest, and bay leaf. Simmer until the blueberries break down and the sauce thickens, about 8 to 10 minutes . Cool to room temperature, and refrigerate until ready to use.
Almonds
- For the almonds, butter a baking sheet, or line the baking sheet with a silicone baking mat. In a small saucepan, combine the sugar and ¼ cup water, and bring to a simmer. Without stirring, cook until the sugar is a deep caramel color, swirling the pan occasionally to mix, about 4 to 5 minutes. Remove from the heat, stir in the butter and almonds, and mix well. Spread in a thin layer on the baking sheet, and let cool completely. Break into shards once cooled.
- To assemble the parfaits, divide the ricotta among four parfait cups or wineglasses. Spoon the blueberry sauce on top. Sprinkle with the candied almonds, and add a cake finger on the side. Serve immediately.
