Raspberry, Ricotta, and Chocolate Parfaits

Ingredients

  • 1 ½ teaspoons brandy or water
  • 1 ½ tablespoons sugar
  • ¾ pound raspberries
  • 1/3 cup heavy cream
  • 1 ½ tablespoons coarsely chopped roasted unsalted pistachios
  • 1 ½ tablespoons coarsely chopped bittersweet chocolate, plus more for garnish
  • 1/8 teaspoon vanilla extract
  • + 2 more ingredients
    • 3 tablespoons honey
    • 12 ounces (1 ¼ to 1 ½ cups) whole-milk ricotta cheese*

1. Toss berries with sugar and brandy in a bowl, mixing gently. Let stand at room temperature, stirring occasionally, until sugar dissolves and berries render some juice, about 1 hour. 2. Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocola...

View full recipe at SpringPad

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