The Sensitive Kitchen

Sunday, March 13, 2011

Berries with Honey Ricotta Cream

A delectable springtime dessert. Please don't try to use the waxy and flavorless "chocolaty" sprinkles you can find in supermarkets. Substitute miniature chocolate chips instead, or simply go without.

I'm sorry there's no picture. This dish got eaten before it could get photographed. Some things are too good to last, I guess...

1/3 cup ricotta cheese
2-3 Tbsp cream, to taste
2 tsp honey
1/8 tsp almond extract
1 cup strawberries
1/2 cup blueberries
a dusting of Guittard chocolate sprinkles

Place ricotta in a small bowl. Add cream, honey and almond extract. Stir to mix thoroughly. Set aside.

Place strawberries and blueberries in a serving bowl. Dollop ricotta cream atop berries. Top with sprinkles and serve.

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