This is a lovely, simple dessert to serve at the height of the summer, when berries and fresh currants are at their seasonal best. Other fresh cheeses – goat’s, cow’s or ewe’s – can be substituted for the ricotta, as long as they have a mild flavour and a semi-firm consistency. For a more savoury note, mix a few fine herbs, such as snipped chives or tarragon, into the cheese and season with a touch of salt and pepper, omitting the sugar topping.
- 400g mixed berries, such as red and yellow raspberries, redcurrants, blackberries, blueberries
- 1 small kiwi fruit (optional)
- 2 passion fruit
- 320g ricotta
- 80g demerara sugar
- 100ml double cream, to serve
1Prepare the berries, removing any stems. Peel and slice the kiwi fruit, if using. Cut the passion fruit in half and use a teaspoon to scoop out the insides into a cup; set aside.
2Place a plain pastry cutter, about 8cm in diameter and 3cm tall, in the middle of a chilled serving plate. Using a spoon, fill the ring with one-quarter of the ricotta, packing it in lightly. Lift off the ring, twisting it slightly as you lift, so that the ricotta keeps its shape.
3Repeat this process to shape the ricotta on the other 3 plates.
4Dust the sugar evenly over the surface of each ricotta. Wave a cook’s blowtorch over the top to partially melt and caramelise the sugar, as you would for a crème brûlée.
5Distribute the berries, and kiwi fruit, if using, around each ricotta mound, and spoon the passion fruit juice and seeds over the fruit.
6Serve immediately, with the cream in a jug on the side.
IMAGE © LISA LINDER
First printed in our sister publication France Today
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