PurpleĀ pots

August 19, 2010


Author Notes: Rarely do I run out of Greek yogurt, but today I did. This almost savory treat uses ricotta cheese with fresh blueberries, a persimmon, and rosemary. This can be frozen, even partially frozen, or just very well chilled. I really like the creamy, savory, slightly sweet flavors with that fresh herbal overtone mixing with the blend of fresh fruits. I especially like the resulting purple color squishing those blues into the brilliant orange.Sagegreen

Serves: 2 cups

Ingredients

  • 1 cup ricotta cheese
  • 6 ounces fresh blueberries
  • 4 ounces persimmon, peeled and chopped
  • 2 tablespoons rosemary honey to taste (substitutes- lavender honey or acacia with more herb added)
  • 1/8 teaspoon chopped rosemary leaves
  • sprinkle of nutmeg, caraway or fennel, ground
  • sprig of rosemary (mint, thyme, thai basil and lavender, too) for garnish
  • star of anise, optional garnish
In This Recipe

Directions

  1. Blend all the ingredients save the garnish in a blender.
  2. Pour or ladle into serving dishes. Chill or freeze (in freezer-safe dishes, of course).
  3. Garnish with additional herb and spice. Serve chilled. If frozen, let soften for 5-8 minutes before serving, or simply pop in the freezer about 1 hour before serving.

More Great Recipes:
Ice Cream/Frozen Desserts|Cheese|Fruit|Make Ahead|Spring|Dessert

Reviews (4) Questions (0)

4 Reviews

Author Comment
Sagegreen August 19, 2010
Yes, but at the moment I have a surplus of varietal honey that I got in Budapest including chestnut, linden, rapeseed, milkweed, and sunflower. I love rosemary, lavender and sage honey.
 
SallyCan August 19, 2010
What an interesting and original use of spices and herbs! I'm sure it's wonderful. Fabulous picture too.
 
Author Comment
Sagegreen August 19, 2010
Thanks! Yes, these are all my herbs. I love this time of year!!! This was the best concoction. It is so creamy and savory. I just bought more ricotta to experiment more. And I found some lovely amber raspberries grown locally today.
 
SallyCan August 19, 2010
It's a good year for growing herbs. Do you flavor your own honey?