Cooking From Memory ~ A Recipe Journal


Strawberries with Anise-Ricotta Cream

Strawberries with Anise Ricotta Cream

Thanks to Joan and Phil who brought this to our latest gourmet group’s gathering. No better way to top off a menu of Tuscan delights than with this remarkable treat!

Ingredients ~

  • 1 lemon
  • ¼ cup sugar
  • 2 teaspoons anise seed
  • 1 cup whole milk ricotta cheese
  • ½ teaspoon pure vanilla extract
  • ½ cup heavy cream, whipped to soft peaks
  • 6 cups sliced strawberries

Method ~

Remove 4 (2-inch) strips from lemon with vegetable peeler. Place in bowl of small food processor with sugar and anise seed; cover. Process until peel is finely ground. Add ricotta cheese and vanilla; cover. Process until smooth. Spoon into large bowl. Gently fold in whipped cream. Cover.

Refrigerate 1 hour or until ready to serve.

Layer strawberries and anise-ricotta cream in 8 parfait glasses. Garnish each with a whole strawberry, if desired.

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