WEEKLY RECIPE with Bette Banjack — Blueberry Jam & Ricotta Parfait
Last week we took a look at a very popular berry — the Blueberry. It mentioned that they are native to North America. Canada is the leader in growing the lowbush (wild) variety and the United States grows 40% of the world’s supply of the highbush (cultivated) blueberries. Today blueberries are also grown in the Southern Hemisphere as well.
Hope you had time to make the Blueberry Jam recipe. This recipe is quite easy along with being a small batch. So, there is no need to preserve it.
To make a creamy parfait that will not overheat your kitchen you will need:
16 oz. Ricotta (whole milk or light variety)
1 Tbsp. fresh lemon juice
Blueberry Jam
Iced almond slivers* *First you should make the Iced Almonds — they can be made ahead as they will keep in an airtight container.
1 ½ cup almond slivers ½ cup granulated sugar
2 Tbsp. butter
½ vanilla extract Line baking sheet with foil — butter the foil. Set aside. In a heavy skillet or saucepan combine nuts, sugar and butter. Cook over medium heat, carefully stirring constantly, until sugar melts and turns a rich brown color. Remove from heat and immediately stir in vanilla extract. Spread mixture onto a buttered baking sheet. Cool completely. Break into small pieces. You may not use all the Iced Almonds. They will keep in an airtight container for use later.
Whip the Ricotta Cheese and lemon juice together to a fluffy light consistency. An electric mixer works well if not overdone.
Now we are ready to layer the parfait —
Depending on the occasion use either a stem glass, a pint jar or whatever works for you.
Divide the ingredients into four servings:
A sprinkling of the iced nuts on the bottom
¼ of Ricotta Cheese Blueberry Jam (reserve 4 tablespoons for topping)
A generous sprinkling of iced almonds
Remainer of Ricotta Cheese
Top with the tablespoon of Blueberry Jam, fresh blueberries and a sprinkling of iced almonds
For best results refrigerate before serving.
“UNTIL NEXT WEEK”