Sb Vanilla Ricotta Creme Recipes

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
• In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
• In a medium bowl, toss the berries with the basil and the balsamic syrup.
• Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

Steps:

• In the bowl of a food processor, combine all the ingredients and mix until they are smooth. Put the cream in the refrigerator to chill slightly before serving.
• Serve over the oven-poached pears or any other warm fruit.

Steps:

• Stir ingredients together.
• Chill and serve in dessert bowl toped with walnuts.

Steps:

• In a dessert bowl, whisk together the ricotta, vanilla extract, and sugar substitute. Serve immediately or chill for 2 hours or overnight. **Add 1/4 of your favorite extract, such as almond, black walnut, rose water, spearmint, or rum, instead of the vanilla in the recipe above. **Add 1/2 tsp unsweetened cocoa powder and dust with a sprinkling of espresso powder **Add 1/4 tsp grated lime or lemon zest.

Steps:

• Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
• Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.