Ricotta With Blood Orange, Pistachio And Honey
This delightful dessert brings together the refreshing sweetness of blood oranges, the creamy richness of ricotta cheese, and the delightful crunch of pistachios. Topped with a drizzle of honey and optional pomegranate seeds for a burst of color, this dish is not only visually stunning but also a joy for your taste buds. Enjoy this elegant treat with your loved ones and savor a symphony of flavors and textures in every bite.
— Constant Cookbook
Ingredients
- 2 blood oranges
- 1/2 cup fresh whole-milk ricotta cheese
- 1/2 cup pistachio nuts, chopped
- Pomegranate seeds for garnish (optional)
- 1/4 cup honey
Instructions
- Using a sharp knife, cut a slice off the top and bottom of 1 blood orange, exposing the flesh. Stand the fruit upright and, following the contour of the fruit, cut down to remove the peel and pith in wide strips. Repeat with the second blood orange. You can segment the fruit or slice it. To segment the fruit, hold it over a bowl in one hand and with the other hand, cut along both sides of each segment to free it from the membrane, letting each segment drop into the bowl. Pick out any seeds with the tip of the knife, then cut the segments in half crosswise. To slice the oranges, cut them crosswise into thin slices, then pick out any seeds with the tip of the knife.
- Divide the cheese equally among 4 dessert bowls or short glasses. Divide the oranges among the bowls, arranging them on top of the cheese. Sprinkle evenly with the pistachios and pomegranates, then drizzle each serving with 1 Tbs. honey. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).
Yield
Serves 4.
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