Raspberry, Ricotta, and Chocolate Parfaits

Ingredients

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

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...

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