Strawberry Parfait
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pint strawberries, trimmed and sliced (about 2 cups)
- 1lemon, zested, plus 1 tablespoon lemon juice
- ¼cup confectioners’ sugar
- ½cup whipping cream
- 1cup fresh ricotta
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
241 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 6 grams protein; 80 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put strawberries in a bowl and add 1 tablespoon lemon juice. Toss with 2 tablespoons confectioners’ sugar and set aside.
- Step 2
Make the ricotta cream: In a medium bowl, beat whipping cream with a whisk until soft peaks form. Add the remaining 2 tablespoons confectioners’ sugar, then fold in ricotta and lemon zest.
- Step 3
Spoon the strawberries into 4 dessert glasses. Top with ricotta cream and smooth to cover. Refrigerate for up to 6 hours, but serve at cool room temperature.
Private Notes
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Cooking Notes
Stella Luna
Ricotta cream! Not too sweet, elegantly simple. I might try halving the sugar and adding almond extract or a liquor. Imagine it over fresh peaches.
Luisa
Wouldn't you just double the ingredients? Anyway, I hope so as I'm going to be doing just that tomorrow night. Don't see any reason why you couldn't serve out of one big bowl. It just wouldn't be as elegant as individual servings.
stephanie
if you want a single vessel, a baking dish would probably be best so you have equal distribution of ricotta and berries for each person. or layer it in a trifle dish. basically anything that doesn't taper too much toward the bottom.
Nicole
Very disappointed! Ricotta did not work well. Grainy and bland. Maybe try with mascarpone?
CT MOM
Made last night. Used raspberries because that’s what I had. Super easy and delicious. Why am I just finding out I should add fresh ricotta to whipping cream? There’s no going back now! Lemon zest was great touch.
Stef
This is really delicious. The flavor of the zest on the topping, and the lemon juuce with strawberries is very light and fresh. The texture of the ricotta with the whipped cream makes this interesting, too. Such a simple and tasty dessert!
Margaret
Traditional fresh ricotta is strained, not pressed, and it’s somewhere between slightly and very grainy as a result. Whisking energetically will make it less grainy, but for this recipe just use mascarpone or some other naturally smooth cheese if you want a smooth texture.
Miranda
Delicious, easy, festive, adaptable. A few semisweet chocolate shavings on top just before serving added the essential finishing touch for this chocolate lover.
ChrisJRock
Man, I didn’t know you f whipping cream isn’t cold enough, it just don’t whip. That’s not fun. But hey, it was good, whipped or not.
GroovySuzi
I was looking for “easy” dessert and this popped up. Strawberries in season are so good by themselves. But this lemon soak with a touch of sugar bumps it up a level. I had frozen extra ricotta and thawed it for this recipe. The cream came out a bit lumpy and I wonder if it was due to the previously frozen ricotta? In the end, our guests loved it - the flavor is nice and texture is light.
Cassie
Awesome for those who don’t like too sweet desserts or aren’t dessert people:). I whipped the cream first, then blitzed 3/4 cup ricotta (I used a refrigerated store brand) with 1/4 cup mascarpone in the food processor. Added that to the whipped cream and whipped again until soft peaks were present. Topped the parfaits with halved lemon macaroons, lemon zest and mint leaves. Beautiful dish!
SA
Delicious ! Imperative to use a high quality ricotta I think (comes in a basket) - I suspect the graininess comes from a poor quality cheese. I added a crushed up hazelnut italian wafer on top for extra crunch.
Mary F
Grated additional lemon zest on top of cream. Topped with a hulled, fan sliced berry and a tiny mint leaf. Next time will sprinkle some freeze dried strawberry powder on top.
Leeee
Fantastic. The lemon zest wakes it all up, and the small amount of cream in ratio to the ricotta keeps it from being grossly mouth coating. Don't skip the step of the little bit of sugar with lemon juice to the lemons: huzzah!
PV
I had no idea where to buy fresh ricotta, so I made my own with a half gallon of whole milk, lemon juice, and a little salt. Wow. So smooth. I'll never buy ricotta again. Fresh ricotta in this dessert gives the whipped cream the body and oomph it lacks. It offers the lightness ice cream lacks. Simple. Elegant. Delicious.
Valerie
Loved this. For two, made half the topping on a full pint of strawberries :) I think either you like ricotta or not -- it is what it is!
Kristine
I loved this. Because I couldn’t get fresh ricotta, I used Trader Joe’s whole milk ricotta, which I blitzed in a food processor with about 1 tb. whipping cream to smooth out. I used Meyer lemon juice and zest. I spooned the wonderful creamy sauce over blackberries and strawberries! I’ll be making this again and again.
Linda
I like to beat the ricotta so it’s smoother.
Irina
Love it, so fresh so simple. You need good fresh ricotta
Roslyn MacGuire
Did not care for this recipe at all! Too bland
Mary
I loved this. Very simple to make but very satisfying and many variations possible.
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