F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Glazed Ricotta with Vanilla Bean
©Mario Robledo

Glazed Ricotta with Vanilla Bean

  • SERVINGS: 4
  • BASIC-EASY
  • FAST

One of the best ways to appreciate the complex aroma of vanilla is to steep bean scrapings in cream or a mild fresh cheese like ricotta, then serve the cream or cheese as, or with, a dessert.

  1. 1/4 cup pure maple syrup
  2. 1 vanilla bean, split and scraped
  3. 1 pound fresh ricotta cheese
  4. 2 egg yolks
  5. Fresh fruit, for serving
  1. Preheat the broiler. In a small saucepan, warm the maple syrup with the vanilla bean scrapings; let cool slightly. In a bowl, mix the ricotta with the syrup. Whisk in the egg yolks until blended. Spread the ricotta in 4 shallow 5-inch gratin dishes and broil 6 inches from the heat, rotating the dishes as necessary to glaze the ricotta evenly. Serve with fresh fruit.

Suggested Pairing

Go for a light, fruity, not-too-sweet Muscat-based wine.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.