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Chocolate, cherry, ricotta parfait...say that three times fast! This sweet but light desert is one of my favorites. Most people, especially here in the states, aren't aware of all the goodness ricotta has to offer. In my opinion, ricotta shines the brightest in deserts. Of course it's a dream with pasta, and in manicottii just to name a few, but the light, creamy and sweet taste it brings to the after-dinner table is so unique that I find it to be pretty unresistable.
When my daughter first started eating solids, she was obsessed with ricotta. I would serve it up to her a variety of ways and often eat it with her. Mixed with fruits, drizzled with lemon, let's just say it's not a bad way to get that calcium!
So give this desert a shot, I'm telling you, the sweetness of the cherries, the savory-nature of the cheese and the pop of dark chocolate is all so well matched that even my mamma, a desert snob, loved it! Plus it's real pretty too!
What Do I Need?
Cherry Topping
12 ounce frozen cherries
2 T arrowroot starch mixed with 2 T of warm water
½ cup sugar
Dash of salt
1 t vanilla
Ricotta
24 ounces of ricotta
½ lemon juice
2 T sugar
½ C dark chocolate chips
1 t Vanilla
“Crust”
4 Honey Graham crackers (smashed by hand in a ziplock)
Now What?
In a medium saute pan, cook down cherries, sugar and lemon juice for about 5 minutes. Now add your arrowroot/water mixture and vanilla, stir well and remove from heat. Set aside and allow to cool before assembling your desert.
In a medium bowl, add your ricotta, lemon juice, sugar, vanilla and chocolate chips, beat with an electric mixer until smooth, about 2 - 4 minutes. Chill in the refridgerator.
In a ziplock, smash your honey graham crackers until they are the size of pebbles.
When you are ready to chow down, serve chilled and parfait style…graham crackers, ricotta, cherries, repeat! Sprinkle the top with a few more chocolate chips and dig in!
Take Note: Don't assemble this until you are ready to serve! You don't want to make your crackers soggy!