Recipe courtesy of Bobby Flay
Print
Strawberries with Ricotta Cream and Pistachios
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup part-skim ricotta cheese
  • 2 tablespoons light brown sugar
  • 2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice
  • 1 pint strawberries, hulled and sliced
  • 1/4 cup pistachios, toasted and coarsely chopped

Directions

Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.

Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)

Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.

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