Yields: 4 parfaits
Ingredients
- 4 cups fresh berries I used 1 cup each quartered strawberries, blueberries, blackberries and raspberries, but you can use any combination you like. Duh.
- 2 tablespoons chopped fresh basil
- 1 tablespoon granulated sugar
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/3 cup sliced almonds
For the Vanilla Bean Ricotta:
- 1½ cups fresh skim ricotta Yes, you can use whole milk ricotta if you prefer.
- 1 vanilla bean seeded (To seed the vanilla bean, use a paring knife to split the bean in half and scrape the seeds from the pod.)
- 2 tablespoons granulated sugar
- 1 teaspoon honey
- Zest of ½ lemon
- *4 8-ounce mason jars or glasses of your choice
Instructions
- In a medium bowl, combine the berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow the berries to release some of their glorious juices.
- Heat a medium skillet or pan over medium heat. (Do not put any oil in the pan!) When hot, add the almonds and toast for 3 minutes until golden brown and fragrant. Remove from the pan and let them cool to room temperature.
- Place all the ingredients for the vanilla bean ricotta in a large bowl. Using a hand mixer, whip the ricotta until smooth. You can also do this in a blender or food processor (or by hand if you have no appliances).
- Now it’s time to assemble your parfaits. Start by spooning about 2½ tablespoons of ricotta into each mason jar/glass.Top with a layer of toasted almonds (about 2 teaspoons each). Add about a ½ cup of the berry mixture. Repeat each layer a second time, and sprinkle the top with any remaining almonds.
- Serve immediately or cover and refrigerate until ready to eat/take on-the-go.