this is a total cheat of a breakfast, but oh mama, it was good.
i made that honey ricotta cream the other night for a bastardized strawberry shortcake type dessert with a quick coconut flour cake used as the base. i piled on berries that were splashed with balsamic vinegar and sprinkled with a little sugar and then left to release their juices and make a dark berry puddle of goodness at the bottom of the bowl.
unfortunately, the coconut flour cake was meh, and since i was in a hurry to get it out of the pan to cool so i could put it away before we left for the movies, it fell into large, unattractive clumps as i tried to scrape it from the pan. and the flavor and texture of the cake wasn't great either, but as the mister said when we got home and were eating dessert, it was really just a vehicle for the cream and sweet berries.
i had some cream left over and felt struck by inspiration this morning to gussy up a humble whole wheat toaster waffle with it, some berries, and some crunchy toasted almonds.it was a perfect not very sweet way to start our weekend.
happy long weekend, make it good! xoxo
honey ricotta cream
via cooking channel
1 cup ricotta
2+ T honey
1/2 tsp pure vanilla extract
( a vanilla bean would be awesome in here in place of the extract!)
whisk and let sit in the fridge for a couple hours.
No comments:
Post a Comment