Ricotta Cream with Cherry Compote

This Ricotta Cream with Cherry Compote will blow your mind!! It is beyond simple and easy, comes together in minutes, and tastes absolutely divine. We had a version of this dish at a restaurant recently when we went to Italy, and of course, I had to immediately jump into the kitchen and re-create it once we were back home…

And truly this dish is so delicious and refreshing as a dessert 🥰. It is not very sweet at all – rather a balance of sweetness and saltiness. The cherries then add the sweet contrast on top. The ricotta cream becomes even better when chilled prior to serving (albeit you could also serve it immediately). I already know that this will be my favorite summer dessert this year.

Now, obviously, you could also use other berries that are in season. Mixed berries work well, and so would blackberries and strawberries. Simply use what you have on hand. Just be sure to make it ripe fruit. If not ripe, you will likely have to add a bit more of your sweetener of choice as else it might be a tad too tart.

Why is this Ricotta Cream with Cherry Compote good for you?

Cherries

Cherries are perfectly ripe and in season right now. Grab them whilst you can because they are simply beyond delicious! Also called stone fruit, cherries usually come in two different varieties – tart and sweet cherries. They contain vitamin C, potassium, copper, and manganese. By now you have heard me bang on about this so many times… vitamin C is vital for our immune system. But it also acts as a “double agent” by being an antioxidant at the same time, protecting us against free radicals. In addition, vitamin C is needed for collagen production and thereby allows us to continue looking younger for longer.

Cherries have anti-inflammatory benefits, and also contain a range of antioxidants. Cherries are especially high in polyphenols. Polyphenols are known (amongst others) for fighting cell damage and lowering blood sugar levels. As always (because this appears to be a topic with most whole foods that I draw a spotlight to… cherries are also beneficial for your heart health. The anti-inflammatory and antioxidant benefits, coupled with potassium which helps to squeeze blood through your heart, are an excellent heart-healthy combination. Not too bad for this small, mighty stone-fruit – am I right?!

How can I adjust this Ricotta Cream with Cherry Compote to my Dietary Requirements?

This recipe is vegetarian, gluten-free, and nut-free. Due to the ricotta cheese used, this recipe is not vegan, or paleo-friendly.

Similar Recipes on the Blog

So many delicious fruit-based desserts (and even one breakfast) on the blog… it is hard to choose. Also check out:

• Cherry Clafoutis
• Mini Peach Cobblers
• Blueberry Ricotta Pancakes
• Peach Galette
• Strawberry Cheesecake Mini Dessert Cups

And that is it for this week 🤗. I hope you enjoy this beyond delicious and fabulous Ricotta Cream with Cherry Compote!! As always, please let me know what you think – by either leaving a comment below and/or rating the recipe. You know I love hearing from you!! Happy ricotta-cream making 😉.

Ricotta Cream with Cherry Compote

5 from 1 vote

Recipe by Ann Robejsek Course: DessertCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

This Ricotta Cream with Cherry Compote is so delicious and beyond easy to make. Serve this refresher after a delicious summer dinner or BBQ.

Ingredients

• For the Cherry Compote

• 250 gr. 250 cherries – see notes* for details

• 1 tbsp 1 lemon juice

• A little bit of water

• For the Ricotta Cream

• 500 gr. 500 Ricotta

• 1/4 cup 1/4 (non-dairy) milk

• 2 tbsp 2 maple syrup

• 1/2 tsp 1/2 vanilla powder

• 1/4 tsp 1/4 salt

How to

• For the Cherry Compote
• Wash, de-stem, and de-pit the cherries. It works quickest for me by simply quartering the cherries and then pulling them apart. When ripe, the cherry “flesh” will fall from the pit
• Add to a small pot with a little bit of water and lemon juice. Bring to a boil and boil on high until the cherries have become slightly soft, the water has evaporated, and the cherry juice is turning slightly sticky. Do not let the cherries burn. Take off heat
• For the Ricotta Cream
• Meanwhile, add the ricotta, (non-dairy) milk, maple syrup, vanilla powder, and salt to a bowl and mix until combined. Serve the ricotta cream with the cherry compote on top (and more cherries on the side). Next level delicious when chilled prior to serving. Enjoy!!

Notes

• * you can obviously also use other seasonal berries. I am sure mixed berries or blackberries would also taste awesome!!