Berries and Whipped Ricotta over Flakey Ricotta Biscuits
The biscuit is a simple flakey recipe that uses Tre Stelle® Ricotta.Prep Time:
30 minutes Ready In:
1 + hour Serves:
Biscuits: 3/4 cup Tre Stelle® Extra Smooth Ricotta 1/4 cup kefir or buttermilk, plus more for brushing the tops 2 cups All Purpose flour, plus more for dusting 1 tbsp baking powder 1/4 tsp baking soda 1 tsp salt 2 tsp sugar 8 tbsp (1 stick) cold unsalted butter, cut into 1/4 inch cubes Whipped Ricotta 1/2 cup Tre Stelle® Extra Smooth Ricotta 1/2 cup heavy cream 1 tbsp cane sugar 1 tsp bourbon (optional) Berries 2 cups fresh berries, cleaned and sliced (can use strawberries, raspberries, blackberries, blueberries, or even apricots, nectarines or peaches) 1/3 cup sugar 1/4 cup water 2 tbsp bourbon 2 tbsp fresh mint, chopped
Biscuits: Place oven rack in centre position and preheat the oven to 425F. Whisk the Ricotta and kefir or buttermilk together in a small bowl. In a food processor, combine the flour, baking powder, baking soda and salt and blend for about 2-3 seconds. Scatter the butter cubes over the flour and blend till the mixture resembles coarse meal. Transfer to a large bowl. Add the Ricotta mixture and fold with a rubber spatula until just combined. Turn onto a floured surface and knead until it all comes together. If needed, you can add an extra bit of flour. With a rolling pin, roll the dough into a 12 inch square. Using a bench scraper or spatula, fold 1/3 over to the middle. Then fold the other side over, like folding a letter. Then fold this in half. You should have a rough 4 inch square. Press down with the rolling pin and repeat this process one more time. Roll into an 8 1/2 square. Trim 1/4 inch off of all sides, with a sharp knife in clean strokes. Do not cut back in forth in a sawing motion, as this will close up the layers, and the biscuits will not rise properly. Cut the 8 inch square into 9 even square biscuits. Cut using the same motion as above, do not cut back and forth. Clean cuts will allow the biscuits to rise perfectly in the oven. Transfer these to a parchment lined baking sheet, leaving about 1 inch in between each. Brush the tops with some more kefir or buttermilk. Bake for 15 minutes, or until well risen and a lovely golden brown colour. Rotate the pan half way through the baking. Let cool for 5 minutes. Berries: In a small pot, heat the sugar and water over medium high heat. Once the sugar is completely dissolved, you can add the bourbon, and cook for another 3 minutes or so. This will allow the alcohol to burn off. If you are serving adults, you can remove the sugar syrup off the burner and cool slightly before adding the bourbon. Let cool. Place the berries into a medium sized bowl. Pour the syrup over them and let them rest for 15 minutes. (If using stone fruit, let them rest for 30-60 minutes) Whipped Ricotta: With a hand held mixer or in a stand mixture, combine the Ricotta, heavy cream, and sugar. Beat until starting to thicken. Add the bourbon if using. Continue beating until it has become thickened. Assembly: Place one biscuit per person on a plate. Spoon some of the whipped Ricotta over the biscuit. Spoon some of the berries over everything. Top with chopped mint. Enjoy!