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Subject: Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Restaurant & Brewery, Dallas
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08/14/2008 10:11 AM  
Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Restaurant & Brewery

serves six

Ingredients
2 c fresh whole milk ricotta cheese
4 oz cream cheese at room temperature
3 Tbsp sugar, divided
4 Tbsp honey (preferably Orange Blossom)
1 tsp vanilla extract
4 c mixed fresh berries
2 Tbsp lemon juice
zest of 1 lemon

Method
Blend ricotta, cream cheese, 1 tablespoon sugar, honey, vanilla, and lemon zest until smooth. Transfer to a bowl and chill. This can be made one day ahead.

Combine the berries, lemon juice, and 2 tablespoons sugar. Mix gently with rubber spatula so as not to bruise berries. Let stand at room temperature for 30 minutes.

Divide the ricotta mixture into six chilled martini glasses. Spoon berries over ricotta.

Note: If using fresh ricotta, omit the cream cheese.

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Forums > Chef and Restaurant Recipes > Desserts > Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Restaurant & Brewery, Dallas



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