Lemon Ricotta Brûlée with Basil Strawberries

(from carrollc1’s recipe box)

Don’t make more than 2 hours before serving because the strawberries will get too syrupy.

Source: Central Market cooking class in San Antonio

Serves 4 people

Categories: Dessert

Ingredients

  • 8 oz fresh Ricotta cheese (dry, not wet)
  • 1/2 C heavy cream
  • 1/3 C granulated sugar + more for caramelizing
  • Zest of 1/2 lemon
  • 1 tsp vanilla
  • 4 oz fresh strawberries, quartered (peaches are good too)
  • 1 T basil chiffonade
  • 1 tsp sugar

Directions

  1. Cream the Ricotta with 1/3 C of sugar and vanilla until smooth and creamy, about 3 minutes. Gradually add the heavy cream and lemon zest, and beat for an additional 3-5 minutes until smooth in consistency.

  2. Stir together strawberries, basil and tsp of sugar. Line the bottoms of 4, 6 oz ramekins with the berry mixture. Divide the ricotta mixture between the 4 ramekins and spread evenly, smoothing the tops. Chill for 30 minutes or up to 4 hours, but not overnight.

  3. Before serving, sprinkle top of mixture with sugar and use a flame torch to caramelize sugar just before serving. If you don’t have a torch, you can place it under a broiler until the sugar caramelizes, but the torch is better.

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