๐๐ซ๐จ๐ฐ๐ง ๐๐ฎ๐ ๐๐ซ ๐๐๐ค๐, ๐๐๐ค๐ ๐๐๐ญ๐ญ๐๐ซ ๐๐ข๐๐จ๐ญ๐ญ๐, ๐๐ฅ๐ฎ๐๐๐๐ซ๐ซ๐ฒ/๐๐ญ๐ซ๐๐ฐ๐๐๐ซ๐ซ๐ฒ/
When Summer comes around, this is one of my favorite desserts. I’ve posted the recipe for the whipped ricotta below. As far as the salt goes, hear me out…I really love this salt from Jacobsen Salt Co and Masienda. You can read about it here. I also realize that it might not be everyone’s thing, and it’s definitely optional. You can email me for the cake and berry sauce recipes. These beautiful flowers are from The Chef’s Garden. Feel free to omit or use any edible flowers you can find. If you like Mezcal, I find that VIDA from Del Maguey balances the fruit sauce perfectly, and also works great with that chili worm salt you’re concerned about.
I love the ๐๐๐ค๐ ๐๐๐ญ๐ญ๐๐ซ ๐๐ฑ๐ญ๐ซ๐๐๐ญ fromย McCormick Spice. I like to substitute it for vanilla in a lot of my recipes. Hereโs a ricotta mousse. Itโs really great underneath this cake, or with blondies. โฃโฃโฃ
โฃโฃโฃ
๐๐ข๐๐จ๐ญ๐ญ๐ ๐๐จ๐ฎ๐ฌ๐ฌ๐โฃโฃโฃ
1 cup Whole Milk Ricotta Cheeseโฃโฃโฃ
2 tablespoons Granulated Sugarโฃโฃโฃ
1 teaspoon McCormick Cake Batter Extractโฃโฃโฃ
pinch of Sea Saltโฃโฃ
โฃโฃ
Purรฉe everything together in a food processor for 1 minute
โฃโฃโฃ
๐๐ข๐๐จ๐ญ๐ญ๐ ๐๐จ๐ฎ๐ฌ๐ฌ๐โฃโฃโฃ
1 cup Whole Milk Ricotta Cheeseโฃโฃโฃ
2 tablespoons Granulated Sugarโฃโฃโฃ
1 teaspoon McCormick Cake Batter Extractโฃโฃโฃ
pinch of Sea Saltโฃโฃ
โฃโฃ
Purรฉe everything together in a food processor for 1 minute
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more informationย here. Thank you.
Chris Spear
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