Sweet Ricotta with Mixed Berries

Diana Henry’s Sweet Ricotta Cheese with Berries

Blackberry and Raspberry Tart in Puff Pastry

Berries with wine or liqueur

Mixed Berries with Riccota and Mint

This is so simple and yet so spectacular to pair fresh berries, with cream, pastry crust, herb or liqueur. Here I used ricotta cheese, beat it with confectioners’ sugar. No recipe is needed. (I found a similar salad of blackberries, raspberries, melon and lemon thyme in Diana Henry’s Plenty where she suggested sweet ricotta.) Taste the cream and adjust accordingly. Or you can use a combination of ricotta and mascarpone cheese, if you have some around. Creme fraiche goes well also. To make it a heathy dessert, or breakfast, use Greek yogurt with some honey instead.

Sprinkle some finely chopped mint on the plate. Lemon thyme is another nice herb to add to enhance the flavor of the berries.

When you are in the mood for it, add some wine or liqueur to the mixed berries. Ordinary wines are inevitably enhanced with the berries, and so are the berries. Add slices of strawberry in any red wine left in a glass at the end of the meal, you’d understand what I mean.

I use store-bought puff pastry. Bake it for about 40 minutes at a 400°F oven until the crust browns. Remove from the oven and cool slightly. Spread some berry jam on the pastry, then arrange fresh berries on top and serve. Minimal effort; maximum result.

Sweet, boozy, superfood and losses…. This post is dedicated to Deb from Hawaii (see IHCC post), whose mom just passed away. Our thoughts and prayers are with you and your family!