Strawberries with ricotta cream

For me, desserts are about seasonal fruit and light. I generally try to end dinners with a healthy fruit dessert rather than a heavy cake or other dessert. Here is a variation that I love.

This dessert calls for the best-of-season strawberries, bright, sweet-tart, and glorious in their bright red colour. They are paired with a rich, decadent ricotta cream. Finally, the roasted pistachios add a nutty nuance, and the scent of cardamom adds notes of spice to the dessert. Do not be fooled by the simplicity of this dessert; it is spectacular.

George Mandez is the chef and owner of the Michelin-starred restaurant Aldea in New York. This cookbook is a collection of 125 of his best recipes, covering both traditional and contemporary dishes from Portugal. The recipes range from simple to complex ones with very traditional ingredients. They always turn out spectacular, true to tradition, and delicious. This is a lovely cookbook for those who want to delve into the favours of a nation that has spectacular food.

For more recipes from this cookbook click here.

Ingredients:

2 egg yolks

3 tablespoons sugar

1/2 cup cream

3/4-1 teaspoon green cardamom powder

1/2 cup ricotta cheese

Pistachio nuts, lightly roasted

2 pints strawberries, hulled

Mix the egg yolks and sugar well till they form a thick paste. Set aside.

Bring the cream to barely a simmer. Add the cardamom and slowly add the egg yolks in a light stream. Continually mix the cream with a whisk to incorporate the egg into the mix. Stir for 3 minutes on low heat until you have a thick custard.

Add the ricotta cheese and integrate it completely into the custard. You want to make sure all the lumps have been smoothed out.

Take off the heat and set aside. you can store this custard in the fridge for 2-3 days.

Optional: Toss the strawberries with 1 tablespoon of sugar and a small splash of water. Cook for 1 minute till the strawberries are glazed. I like to keep the strawberries fresh, so I generally ignore this step.

To serve, if the cream has thickened too much, dilute it with some milk until it has a light, creamy texture. Add a dollop to the centre of a plate and spread it out in concentric circles. Top with 6-7 strawberries. Garnish with 6-7 pistachio nuts per plate. Serve immediately.