Granola and Ricotta Cream Parfait
With a batch of granola ready, it takes only minutes to prepare this easy breakfast dish. You can substitute whole blackberries or blueberries for the strawberries and sliced peaches for the nectarines.
For the ricotta cream:
- 1/2 cup cold heavy cream
- 1/4 cup confectioners’ sugar
- 2 cups whole-milk or part-skim ricotta cheese
- 1 tsp. vanilla extract
- 1 cup sliced strawberries
- 2 nectarines, pitted and sliced
- 3 cups granola (see related recipe at left)
To make the ricotta cream, in a large bowl, whisk together the cream, confectioners’ sugar, ricotta and vanilla until smooth.
Place a few pieces of strawberries and nectarines on the bottom of four 1 3/4-cup glass bowls or parfait glasses. Divide half of the ricotta cream among the bowls. Spoon about 1/4 cup granola over each serving, then add another layer of the remaining strawberries and nectarines. Add another layer of the ricotta cream and top off with the remaining granola. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).