April 25, 2017
Sweetened Whipped Ricotta:
1/2 cup ricotta cheese
1 tablespoon honey
1 teaspoon olive oil
Pistachio Coconut Crumble:
1/4 cup shelled toasted pistachio nuts, finely chopped
2 tablespoons unsweetened shredded coconut, chopped
1 tablespoon black sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Pinch of grated nutmeg
Bonne Maman Apricot Preserves
Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about a minute. Set aside.
Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside
For the dish: Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar. Top with a layer of the crumble, and the Bonne Maman Apricot Preserves. Repeat as desired.
Author: Carlynn Woolsey http://jjbegonia.com/sweetened-whipped-ricotta/
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