Ingredients
8 oz. whole-milk ricotta cheese
1 tbsp. honey
Pinch of kosher salt
Homemade or store-bought angel food cake, pound cake, biscuits, or shortbread cookies
1 c. each strawberries, blueberries, cherries, blackberries, and raspberries
Whipped cream and mint leaves, for serving
Preparation
Step 1In a food processor or blender, blend ricotta, honey, and salt on high speed until ricotta is fluffy and light, about 2 minutes. Transfer whipped ricotta to a small serving bowl.Step 2Make Ahead: Whipped ricotta can be made 5 days ahead. Transfer to an airtight container and chill.
Step 1Using a star-shaped cookie cutter, cut baked goods into star shapes, if desired.Step 2Rinse fruit and pat dry with paper towels. Arrange small bowls of ricotta and whipped cream on a platter alongside baked goods. Arrange fruit by color around bowls. Garnish with mint leaves.
The best part about this (other than being insanely easy and impressive) is that you can make it year-round and swap in your favorite seasonal fruit. Try pears and pomegranates in the fall, pineapple, mango, and apricot in the spring, or supremes of grapefruit and blood oranges in the winter. Add some texture with toasted nuts, coconut, or homemade granola. Don’t want to use angel food cake? Try pound cake, shortbread cookies, or even store-bought biscuit or croissant dough. Whole Wheat Carr’s Crackers are great too. Store any leftover whipped ricotta or whipped cream in an airtight container for up to 5 days.
