Wednesday, June 9, 2010
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
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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