Strawberry and Ricotta Gratin
- 1½ cups (12 ounces) whole milk ricotta cheese
- 1½ cups milk
- 1½ cups confectioners’ sugar
- 1½ vanilla beans, halved lengthwise
- 1 tablespoon cornstarch
- 3 whole eggs, separated
- 1½ cups heavy cream
- 3 pints fresh strawberries, trimmed and quartered
Instructions:
Strawberries are nicely combined with creamy ricotta in this quick and simple dessert.
- Line a fine-mesh sieve with cheesecloth. Set over a bowl.
- Place the ricotta in the sieve and refrigerate for 2 hours.
- Preheat the oven to 350°F.
- Remove the ricotta from the refrigerator and discard the liquid. Whip the ricotta. Set aside.
- Bring the milk, sugar, vanilla beans, and cornstarch to a boil. Simmer the mixture, stirring until the cornstarch has dissolved and the mixture has thickened. Remove from the heat. Remove the vanilla beans and discard. Whisk in the egg yolks.
- In a deep, narrow bowl, whip the egg whites until stiff peaks form. In another bowl, whip the cream until stiff. Fold the egg whites, cream, and ricotta into the milk mixture.
- Divide the strawberries among twelve small, shallow gratin baking dishes.
- Pour equal amounts of the custard mixture into each dish. Bake for 15 to 20 minutes. Remove from the oven and heat the broiler; then place the dishes under the broiler until the gratins begin to brown. Remove and serve immediately.