There are many strawberry parfait recipes to choose from. This one first appeared in The New York Times authored by David Tanis. The simplicity and sophistication appeal in this recipe is with the ricotta cream combined with whipped cream. it is something that needs to be consumed the same day because of the consistency. Easy to make and only 15 minutes of time. There are a few ways to present this desert, the final choice is yours. I like the one with the strawberries on the bottom of the glass. The cream soaks into the strawberries that way given them an explosion of taste. Yum!
Strawberry Parfait
Ricotta cream — sweetened fresh ricotta, lightly whipped — is used in Sicily to fill cannoli or frost
traditional cakes. Here, it’s combined with whipped cream and strawberries for a layered “parfait” and
a very simple but impressive dessert
Equipment
- 1 medium bowl
- 1 zester
- 1 whisk
Ingredients
- 1 pint strawberries trimmed and
- sliced about 2 cups
- 1 lemon zested, plus 1 tablespoon
- lemon juice
- ¼ cup confectioners’ sugar
- ½ cup whipping cream
- 1 cup fresh ricotta
Instructions
- Put strawberries in a bowl and add 1 tablespoon lemon juice. Toss with 2 tablespoons confectioners’ sugar and set aside.
- Make the ricotta cream: In a medium bowl, beat whipping cream with a whisk until soft peaks form. Add the remaining 2 tablespoon confectioners’ sugar, then fold in ricotta and lemon zest.
- with a whisk until soft peaks form. Add the remaining 2 tablespoon confectioners’ sugar, then fold in ricotta and lemon.
- Spoon the strawberries into 4 dessert glasses. Top with ricotta cream and smooth to cover. Refrigerate for up to 6 hours, but serve at cool room temperature.
- Serve at cool room temperature or slightly chilled.
Notes
Should read:
1 zested lemon, plus 1 tablespoon lemon juice
