Whipped Ricotta with Pomegranate Glaze
 
 
Ingredients
  • For the Pomegranate Glaze:
  • 1 cup pomegranate juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons granulated sugar
  • For the Rosemary Oil:
  • ½ cup olive oil
  • 3-4 rosemary sprigs
  • For the Whipped Ricotta:
  • 1 pound ricotta cheese
  • 2 tablespoons light cream (whole milk or half-and-half work great, too)
  • sprinkle of sea salt and black pepper
  • To serve:
  • a sprig or two of rosemary:
  • Toasted crusty bread, or roasted sweet potato slices
Instructions
  1. To make the Pomegranate Glaze: Place the pomegranate juice, vinegar and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved.Reduce the heat to medium-low and cook until the mixture has reduced to approximately ⅓ of its original volume, approximately 40 - 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool to room temperature.
  2. To make the Rosemary Olive Oil: place the oil and rosemary in a small saucepan set over medium heat. Heat for 5 minutes, turn off the heat, and let the oil come to room temperature. Discard rosemary and reserve.
  3. To Make the Whipped Ricotta: Combine the ricotta, cream, salt and pepper in a food processor (or bowl of a stand mixer) for one minute. Note: all components of the recipe can be made ahead of time and stored separately in the refrigerator until ready to serve.
  4. To serve: spoon the ricotta into a serving dish, creating a well in the center. Drizzle some of the pomegranate glaze and rosemary oil on top of the cheese. Garnish with a few rosemary needles. Serve with crusty bread (or roasted potatoes) and the extra glaze and oil on the side.
Recipe by Allons-Eat! at https://www.allonseat.com/whipped-ricotta-with-pomegranate-glaze/