Lately I have been trying to stretch my palette as well as my abilities in the kitchen. And often my inspiration comes from delicious food I have the opportunity to enjoy when I dine out and about in Bend or elsewhere. Such was the case when I dined at The French Market a few weeks ago and enjoyed their Ricotta Mousse with Huckleberries.
What I appreciated most about the dish was the lack of unnatural sweetness, but rather allowing the subtle, yet distinct flavor of the huckleberries to shine through as well as the creaminess of the ricotta finished with just a touch of vanilla.
I was determined to figure out how to make this recipe, and upon sharing with my love that I was going to attempt it, he suggested I make my own ricotta as he has quite a bit of experience in the kitchen. Idée parfaite! As he revealed, it is one of the simpler cheeses to make and a good place to start learning how to make cheese. And he was right.
Once I made the ricotta, the rest of the recipe was simple. While huckleberries are no longer in season, I selected fresh Oregon strawberries that are bursting with natural sweetness from the local farmer’s market here in Bend.
In an effort to discern the difference between store-bought ricotta and homemade, I made the recipe with both. What I discovered was while both are delicious, there is depth of flavor to the homemade ricotta that you do not find at the store. No surprises there, non?
So, if you have the time, go ahead and make your own ricotta. It is quite easy, as you will see below and the dessert will be a satiating conclusion to a wonderful meal without all of the extra sugar.