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2 cups ricotta

1 cup whipping cream, plus

3 large egg whites at room temperature

pinch of sea salt

Sauce Ravigote:

1/4 cup wine vinegar

1/3 cup olive oil

1/3 cup canola or corn oil

2 tablespoons capers, drained and chopped

1/3 cup finely minced fresh herbs: parsley, mint, dill, tarragon

Freshly ground black pepper, to taste

Garnish: coarse sea salt

Berry Puree:

1 pint fresh strawberries, halved or purééd

2 tablespoons Mint Syrup, or to taste



Fromage Blanc:  Stir together the ricotta and whipping cream.  Add more cream if necessary to create a creamy consistency.  Whip the egg whites, adding the salt when they become frothy, until they reach firm peaks.  Fold the whites into the cheese mixture in three installments.


Line a Coeur à la Crème porcelain mold or fine mesh strainer with wet cheesecloth.  Gently transfer the cheese mixture, to the mold, set over a plate or bowl.  Cover with plastic wrap and allow to drain for 12 hours, preferably 1 day.


Sauce Ravigote:  Whisk in the oils into the vinegar, stir in capers and minced herbs.  Season to taste with and freshly ground pepper. Sprinkle on sea salt when serving.


Berry Puree:  Bring 3/4 cup sugar in 1 cup water to a simmer and cook slowly for 5 minutes.  Off the heat steep 4 stems fresh mint for 10 minutes.  Remove mint and cool.  Refrigerate between uses