Sweetened Ricotta with Berries

Ricotta:
8 cups milk (any kind)
1 cup heavy whipping cream
1/2 cup lemon juice

Dessert:
1 cup fresh black berries
1 cup fresh raspberries
1 teaspoon sugar
3 tablespoons honey
1/8 teaspoon salt
1/4 cup heavy whipping cream

Directions:

1. In a Dutch oven, heat milk and cream to 180° over low heat, stirring constantly. Stir in lemon juice. Remove from the heat and let stand for 15 minutes (milk and whey will separate).
2. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour milk mixture into prepared strainer; strain for 1 hour or until most of the liquid is strained. Discard liquid. Wrap ricotta with edges of cheesecloth. Refrigerate for at least 1 hour. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl.
3. In a small bowl, combine berries and sugar; set aside. Place ricotta in a food processor. Add honey and salt; cover and process until blended. While processing, gradually add cream in a steady stream; process until creamy. Serve with berries.

Yield: 7 servings.

Basbousa Semolina Cake

Basbousa Semolina Cake with Lime Syrup and Lime Curd

Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Cut in rounds, this version is topped with lime curd, whipped cream, and berries.
Recipe created by Susan Feniger

Recipe created by Susan Fenige

Servings: Serves 8

Ingredients

• 1 cup sugar
• 1/2 cup lime juice (3 limes)
• 8 Tbsp. (1 stick) butter , melted
• 2 eggs

• 1 cup and 2 Tbsp. sugar
• 6 Tbsp. lime juice (2 to 3 limes)

• 1 1/4 cups buttermilk
• 12 Tbsp. (1 1/2 sticks) butter , melted
• 1 Tbsp. lime zest
• 1 1/2 tsp. vanilla extract
• 2 cups semolina semolina flour
• 3/4 cup sugar
• 1 Tbsp. baking powder
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• Whipped cream , for garnish
• Fresh Fresh berries , for garnish

Directions

Note: The lime curd and lime syrup can both be made ahead and refrigerated.

To make lime curd: Fill a medium pot with 1 1/2 inches water; bring to a simmer. In a medium, heatproof bowl, whisk together sugar, lime juice, butter, and eggs for 1 minute. Arrange bowl over simmering water and stir mixture constantly until thick, 8 to 10 minutes; let cool 20 minutes; cover and refrigerate.

To make lime syrup: Combine 2 cups water, sugar, and lime juice in a small saucepan and bring to a boil. Reduce heat to medium-low and cook gently until reduced to approximately 2 cups syrup, about 20 minutes; set aside.

To make cake: Preheat oven to 350°. Spray a 9" square cake pan with cooking spray; set aside. Whisk together buttermilk, butter, lime zest, and vanilla in a large bowl. In a second large bowl, stir together semolina flour, sugar, baking powder, baking soda, and salt. Add buttermilk mixture to flour mixture and stir until combined. Transfer to prepared pan and smooth the batter. Bake until golden brown, 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. While cake is hot, pour lime syrup evenly over surface.

Serve cake warm or at room temperature, topped with spoonfuls of lime curd, berries, and whipped cream.