Wednesday, June 9, 2010

Ricotta Custard with Strawberries

Ricotta Custard with Strawberries

I confess. this recipe isn't completely diet-oriented even if it's a lot more low-fat than the usual custards, but at least you can stay away from the kitchen stove and still enjoying a great dessert.

Ingredients (serves 2)
½ lb. fresh ricotta cheese
1½ cups ripe strawberries
½ cup confectioner's sugar
1 egg yolk
2 tablespoon milk
1 tablespoon aromatic vinegard
pepper (optional)

Dice the strawberries keeping some away for the decoration, sprinkle with two tablespoon of sugar and let rest for about a quarter hour. Whisk the ricotta together with the milk, when soft add the egg yolk and the rest of the sugar and continue to whisk till creamy. Add into the diced strawberries. Serve in cups decorated on top with the spare whole fruits soaked in aromatic vinegard. If you want to give to this dessert an unexpected twist and flavor sprinkle with a bit (just a bit) of pepper.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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14 commenti :

Magic of Spice said...

Looks scrumptious!

Pacheco Patty said...

What a great photo of a delicious looking dish!


There's no better combination than cheese and berries, Bravo!

Helene said...
This comment has been removed by the author.
Helene said...

Such a simple gorgeous shot Alessandro! I love it!

joy said...

That looks heavely. It reminds me of strawberries and cream. It is perfect for a Sunday picnic.

Cristina said...

This ricotta custard looks lovely and it doesn't matter that it's not diet-oriented because it's that good looking. As always, beautiful presentation!

Anonymous said...

I'm curious..There is no cooking involved yet the ingredients involve a raw egg yolk. Isn't that a bit dangerous to eat without cooking?

Alessandro Guerani said...

Strange than no-sense comments are always anonimous. Raw eggs are dangerous when not fresh, just like any not boiled food. Mayonnaise for example is made with raw egg yolks.

Kristina said...

Sounds like a lovely recipe. I adore custard! Is yours perhaps reminiscent in taste of a cannoli? I haven't had a lot of other desserts based on the flavor of ricotta, so I'm imagining it being similar.

In defense of the anonymous comment, because of the salmonella issues we had with eggs years ago, many Americans are extremely cautious about raw eggs in any capacity. I know I was raised to avoid them. So while I understand that it's usually fine to enjoy a recipe with a raw egg yolk in it, it nonetheless raises a red flag, and I admit I was a bit curious as well. So try not to be too hard on old Anonymous. :)

Beautiful photograph, btw.

Alessandro Guerani said...


I was a bit hard for two reasons. First is that anonymous comments are unpolite in themselves, I mean... if you have an opinion there's nothing wrong in standing up with your face, I won't harm you ;)

The second reason is that you're right about salmonella, and we had a lot of cases too, mainly (hint, hint) in public eating places like school refectories and similars (this because children and old people is more influenced by those bacteria).
When you have raw ingredients in a recipe freshness is essential, not just in eggs: think at the common roastbeef where meat doesn't reach an enough high temperature to kill every bacteria. And the exemples are endless: mayonnaise and other dressings, grilled meat (the inside is not cooked that much usually, right?), a lot of shellfish recipes, etc etc

Alina said...

Your photo immediately caught my eye on Foodbuzz - just as I opened it to check the updates. Beautiful! And it would be interesting to try this custard with a sprinkle of pepper as you suggest.

Mary said...

WOW! Yum! A must try!

Delightful Bitefuls

Healthy and Homemade said...

Oh WOW! Must try this soon. The photograph alone looks good enough to eat, makes me want to dive into the computer.

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