Brett- ricotta glory

[bigbadmomster]

my mexican friends called this queso fresco, sanjeev said it was paneer. it certainly is lovely. i am going to run it as a weekend dessert special:Fresh Ricotta with Pistachios in a green cardamom and tangerine syrup. by the way, where did you get the nice thermometer? i want one. dana

Comments

[sucellus]

I had some gifts certificates and Willimas Sonoma so got it there

[bigbadmomster]

i ran the dessert last night. it is delicious.i put a scoop in a chilled martini glass,drizzled it with syrup, sprinkled a pinch of fresh ground cardamom, grated a little tangerine peel and sprinkled chopped pistachios. it was beautiful. as i wanted it to be a little richer, i used part whole milk and part half and half.yes i think that both paneer which i made many years ago and queso fresco are the same although i think the queso may have some additional salt added to the finished product.cardamom is used extensivly is scandinavian and indian cuisine. ras malai the queen of indian sweets, is a similar cheese and often uses the cardamom,citrus(orange flower water) or rose water combo. it is garnished with edible silver or gold leaf. thanks for the thermometer info. we don't use much digital in the kitchen.it doesn't seem to hold up against the abuse. dana

[sucellus]

How do you make the syrup?

Even though I didn't invent the ricotta recipe, it makes me feel proud that something I did ended up on a restaurant menu. :-)

[bigbadmomster]

actually,we have a sonoma co that makes all kinds of simple syrups (about 30 kinds,)and i just added cardamom pods to the bottle.