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Berry Ricotta Stacks With Rosewater Syrup

//Berry Ricotta Stacks With Rosewater Syrup
Berry Ricotta Stacks With Rosewater Syrup2018-09-04T06:24:06+00:00

Project Description

SERVES : 4

INGREDIENTS

  • 3 sheets of Mountain Bread – each cut into 6 rectangles

  • 5 tbsp of raw sugar + 1 tsp extra

  • 5 tbsp of rose water + 1 tsp extra

  • ¼ of a cup of pistachios – roughly chopped

  • 1 punnet of strawberries – diced

  • 1 cup of blueberries (if you use frozen, microwave them for 30 seconds or until defrosted)

  • 1 cup of ricotta

  • 2 tsp of honey

METHOD

  1. To make the ‘pastry’ for the stacks, toast Mountain Bread under the grill until crisp. Keep a close eye and if it starts to curl up, flip over and press.
  2. In a small bowl, mix the ricotta and honey well. Set aside.
  3. In another small bowl mix the strawberries, blueberries, teaspoon of rosewater and teaspoon of raw sugar well. Set aside.
  4. To make the rosewater syrup, add the raw sugar and rosewater to a saucepan and slowly bring up to the boil. Turn down to a simmer and reduce to around 1/3 of its original quantity (be sure to do this just before serving)
  5. To assemble, layer 1 sheet of Mountain Bread, top with ricotta mix, then the berries and repeat four times.
  6. To serve, drizzle with the warm rosewater syrup and sprinkle with pistachios.