I have been back in the classroom for two weeks, yet I am trying to soak up every last bit of summer, including summer berries. This easy dessert incorporates raspberries, my favorite berry, and ricotta, one of my preferred cheeses.
Simply scoop some ricotta into each dessert bowl and gently blend in a small quantity of honey. I used honey infused with lemon from a local farmers’ market. I also drizzled a bit of chocolate infused olive oil on top of the ricotta, but you could substitute with some chocolate shavings. Top with a few raspberries and garnish with a fresh sprig of mint.
On a recent trip to San Francisco, I purchased some delicious pâtes de fruits (fruit jellies) in Tout Sweet Pâtisserie. The Negroni flavor is most interesting with its ingredients of blood orange, grapefruit and Campari. So, for a little bitter to balance the sweet, I placed a few of these tasty jellies on the side.