Ricotta Pudding with Fresh Strawberry Coulis

La storia di questo piatto

Ricotta, cream and berries are the quiet vocabulary of Italian kitchens, here arranged as a home reinterpretation rather than an ancient recipe. It tastes of a table set for friends, where something cold and gentle ends the meal.

Ingredienti

• 500 g Fresh ricotta
• 150 ml Fresh whipping cream
• 80 g Granulated sugar
• 400 g Fresh strawberries
• 2 tbsp Fresh lemon juice
• 2 tbsp Acacia honey
• 1 pod Vanilla pod
• 6 g Gelatin sheets
• 100 ml Cold water
• 30 g Shelled pistachios, coarsely chopped

Preparazione

1. Place the 6 g of gelatin sheets in a bowl with the cold water and let them soften for 10 minutes. Meanwhile, rinse the strawberries under cold water and dry them well. Set aside 4 nice whole strawberries for decoration, cut the rest into pieces and place them in a small saucepan with 25 g of sugar and the lemon juice.
2. Cook the strawberries over low heat for 8–10 minutes, until soft and they have released their juices. Blend with an immersion blender and pass the sauce through a fine sieve to obtain a smooth, glossy coulis. Let it cool completely at room temperature, then transfer it to the refrigerator. The coulis should not be gelled: its syrupy consistency comes from the cooking.
3. Cut the vanilla pod in half lengthwise and scrape out the seeds with the tip of a small knife. Pass the ricotta through a sieve and place it in a bowl with 55 g of sugar, 2 tablespoons (about 40 g) of acacia honey and the vanilla seeds. Mix until you obtain a smooth cream. Whip the fresh cream separately until firm and set it aside.
4. Squeeze the softened gelatin sheets well and melt them in a small saucepan with 3–4 tablespoons of the ricotta cream, heating gently over very low heat (without boiling) and stirring until fully dissolved. Pour this mixture into the remaining ricotta cream, stirring vigorously. Fold in the whipped cream in two additions, mixing gently from the bottom up so as not to deflate it.
5. Divide the cream among glasses or small bowls and level the surface. Cover and refrigerate for at least 4 hours, ideally overnight, until the pudding is well set.
6. At serving time, spoon a tablespoon of cold strawberry coulis over each set pudding, then sprinkle with the coarsely chopped pistachios. Finish with one of the whole strawberries set aside. Serve immediately, well chilled.