By the time July arrives in Arizona, we Zoni’s are looking for ANY way to stay cool. This might mean staying in the house on the weekend, cranking up the air conditioner and setting up a floor fan in every room to avoid any discomfort. Going to the movie theater that serves food and drinks in the theater and staying all day even if you aren’t interested in every movie playing. Or driving north to the mountains for some cool air and perhaps some rain. All of these alternatives work pretty well, but I have another one that might strike your fancy. How about a nice, cool, refreshing and tasty dessert! My Ricotta Whip with Raspberry Coulis (pronounced “koo-lee”) is an excellent dessert for a hot summer day. And, it is VERY easy and QUICK to make. Fresh raspberries are a great price at the grocery store right now and are absolutely beautiful! Try this one and I guarantee you will love it and it will be a hit with your friends and family.
- 6 oz Fresh Raspberries
- 5 tbsp ½ granulated sugar divided
- 1 tsp ½ fresh lemon juice divided
- 15 oz whole milk Ricotta Cheese
- 4 oz cream cheese at room temperature
- 1 vanilla bean
- 3 tbsp honey
For the Raspberry Coulis: In a blender or food processor (a mini-chop works great here), puree the raspberries, 1½ tablespoons granulated sugar and ½ teaspoon fresh lemon juice (about half a medium-sized lemon).
Place a sieve over a bowl and pour the raspberry mixture into the sieve. Using a rubber spatula, press the liquid through the sieve leaving only the raspberry seeds behind. Be sure to press as much of the liquid through the sieve into the bowl. Scrape the outside bottom of the sieve into the bowl so that all the raspberry coulis drops into the bowl. Place the coulis in the refrigerator.
For the Ricotta Whip: In a medium mixing bowl, place the Ricotta and cream cheese and mix with a hand mixer until smooth and creamy. Slice the vanilla bean and scrape out the seeds. Add the vanilla seeds, sugar, honey and lemon juice. Mix until smooth and creamy.
Layer the coulis and Ricotta mixture into champagne flutes or wine glasses to create a beautiful layered presentation, starting with a layer of the raspberry coulis and finishing with the Ricotta whip. The easiest way to do this is to use either two pastry bags or two zip top bags with a corner clipped off to transfer into the glass without making a big mess. Refrigerate for 2 hours then serve.