Raspberry Ricotta Parfaits
Lia Soneson
Craving a light, refreshing, and utterly delicious treat? Look no further! These Raspberry Ricotta Parfaits are made with layers of brown buttered graham cracker crumbles, creamy whipped ricotta with honey, sweetened macerated raspberries with orange liqueur, and lemon zest. The wonderful layers are topped off with a delightful garnish of fresh mint - not your ordinary parfaits!
Raspberry Ricotta Parfaits
Serves 4
Ingredients:
2 pints fresh raspberries
2 tablespoons sugar
1 tablespoon orange liqueur (optional)
Zest of 1 lemon, divided
3 tablespoons butter, meltedand browned until golden
6 full sheets graham crackers
Pinch of salt
1 container (16 ounces) whole milk ricotta cheese
1/2 cup heavy whipping cream
3 tablespoons honey
2 teaspoons vanilla extract
2 tablespoons fresh mint, chiffonade
Directions:
1. Rinse and drain the raspberries, then mix with 2 tablespoons of sugar, 1 tablespoon of orange liqueur, and lemon zest (reserve a little zest for garnishing in Step 6). Let the fruit sit for about 20 minutes while preparing the other layers. The berries will begin to macerate, and release their juices while resting. Give them a gentle stir every now and then as they sit.
2. Meanwhile, prepare the browned butter. In a small sauce pan, heat the butter until bubbly. Whisk and heat until the butter turns a golden brown and little flecks appear. The butter will have a nice nutty aroma when it's ready. Once the butter has browned, remove from heat.
3. Using a food processor, add the graham crackers and browned butter. Pulse until a fine crumb is formed. Add a pinch of salt and pulse one more time.
4. In a food processor or stand mixer, beat the ricotta, heavy whipping cream, honey, and vanilla until blended and fluffy.
5. Assemble the parfaits. Spoon about 2 tablespoons of the crumb mixture into each parfait glass. Next, layer with a few spoonfuls of the ricotta mixture followed by a few tablespoons of macerated berries. Repeat the layers until the glass is full. End with a berry layer.
6. Garnish the tops with fresh mint and a little more lemon zest & enjoy!