Description
Airy, vanilla-flecked whipped ricotta is piped onto toasted bread and topped with super-sweet, ripe macerated strawberries for a great breakfast/brunch, dessert or sweet snack!
Ingredients
Scale
WHIPPED RICOTTA:
- 10 ounces high-quality ricotta cheese, preferably homemade
- 3 tablespoons crème fraîche
- 1/4 cup heavy cream
- 1/4 to 1/3 cup confectioners’ sugar, to taste
- 1/2 vanilla bean, split and seeds scraped
MACERATED STRAWBERRIES:
- 6 ounces strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- Juice of 1/2 lemon
- 6 slices bakery-quality rustic bread
- Honey, for drizzling
Instructions
- Preheat the broiler to high.
- For the Whipped Ricotta: Combine the ricotta, crème fraîche, cream, confectioners’ sugar to taste and vanilla seeds in the bowl of a food processor. Process until completely smooth, creamy and aerated, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer to a piping bag with a large round tip or plastic gallon bag (trim the tip off to pipe when ready). Place in the refrigerator until ready to use.
- Combine the chopped strawberries, sugar and lemon juice in a medium mixing bowl, tossing gently to coat. Set aside to macerate, stirring occasionally, until the strawberries soften and some of the juice is released.
- While the strawberries macerate, place the sliced bread on a baking sheet. Broil, turning once, until lightly toasted. Set aside to cool slightly.
- When ready to serve, pipe the whipped ricotta into large waves on the cooled, toasted bread. Spoon the strawberries on top of the ricotta and drizzle with honey.
- Category: Fruit Desserts, Breakfast, Snacks