I’m addicted. I cannot stop making and eating little layered concoctions with a base of ricotta. Ricotta with jam. Ricotta with honey. Nuts or crumbled wafer cookies or cacao nibs sprinkled in there somewhere. My favorite combination so far is to top the ricotta with the honeyed kumquats I made a few weeks ago – I’m running out fast and find myself wishing I had made a lot more of them – and some toasted walnuts.
I’ve been constructing them in simple glasses for dessert, as above, but also slathering them into cereal bowls for breakfast. Here’s the one I’m eating as I write:
Yogurt, of course, works, too. Note: my dashing husband vastly prefers them when made with thick Greek yogurt. He finds the ricotta “grainy.” Um, yeah, I think, that’s the whole point – the oddly dry-yet-still-moist, sort of chewy but still mainly smooth texture of ricotta is its entire appeal to me. But, if, like him, you like things more obvious and creamy, then by all means, use some yogurt. The nice thing with a parfait is that they are individual. So I make mine with ricotta and everyone else’s with Greek yogurt. It makes me feel quite kind and generous and thoughtful as I force yet more layered dairy product, sweet fruity element, and crunchy bits on my family.
Kate W | 27-Apr-10 at 6:40 am | Permalink
I did a story a few years ago that required me to collect large numbers of samples of fromage blanc as well as fresh ricotta. The fromage blanc was even drier and grainier than the ricotta but I used it for that kind of parfait, too (as well as for breakfast crostini). It was great. I need more of that stuff.
Which ricotta are you using? Just so I can imagine it even more. Mmm.
Molly Watson | 27-Apr-10 at 1:56 pm | Permalink
Belfiore. Some day, when I have all the money in the world, I will eat Bellwether Farm’s sheep milk ricotta day and night.
A. C. Parker | 28-Apr-10 at 5:45 am | Permalink
Molly, caught this one via Food News Journal. And it’s perfect for me! I confess to being an “obvious and creamy” type myself, but now I’m intrigued to try a ricotta parfait, as I do love ricotta as well. Those honeyed kumquats look delish. Nice post (though now I’m wishing I hadn’t already had breakfast; of course, there’s always lunch, dinner, tomorrow and the next day).
patrice longmire | 28-Apr-10 at 6:33 am | Permalink
I have a sweet little kumquat tree. She has been loaded with fruit every season since I rescued her out of someone’s trash can a few years ago. I spent a lovely Sunday making honeyed kumquats. The jars full of fruit look so delightful in my kitchen I was happy just to look at them. Believe it of not opening up a jar for a taste was not even in my plan. This morning your photo of the ricotta parfaits put me right over the edge….. I am heading for the kitchen to open and enjoy. Thanks a bunch for all the inspiration!
Molly Watson | 29-Apr-10 at 7:18 am | Permalink
A.C., one of my great comforts in life is that there is always another meal.
Molly Watson | 29-Apr-10 at 7:19 am | Permalink
Patrice – I was at the nursery this weekend giving the eye to a kumquat tree! I have a spot that I think might work quite well. Between these honeyed ones and the endive kumquat salad I couldn’t stop making in February, I think I could keep a tree quite busy
.
Kumquats and Yogurt « Runner Beans | 03-May-10 at 1:51 pm | Permalink
[...] were starting to wither ever so slightly, I decided to try one of the sugaring methods. Inspired by this post, I thought about preserving the kumquats. Having neither the know-how nor the tools for proper [...]
Denise | Chez Danisse | 04-May-10 at 10:10 am | Permalink
This looks like one fine addiction…
Kumquats and Yogurt | 20-Jul-11 at 1:22 pm | Permalink
[...] were starting to wither ever so slightly, I decided to try one of the sugaring methods. Inspired by this post, I thought about preserving the kumquats. Having neither the know-how nor the tools for proper [...]