photo by Paulette Tavormina

A wonderful intermezzo to get your palate ready for Spring

Ingredients (serves 6)

½ cup pecans

2 envelopes (1/4 ounce each) plain unflavored gelatin

¾ cup cold water

1 ½ cups fresh lime juice (about 12 limes)

1 ½ cups sugar

½ cup heavy cream

½ cup whole milk ricotta cheese

1 can (8 ounces) juice-packed crushed pineapple

1/3 finely diced celery

1 cup baby arugula, finely chopped

Additional Information

  • Prep Time: 30m
  • Total Time: 1hr 30m


Preheat the oven to 250 Fahrenheit. Place the pecans in a small pan and toast for 1 hour, or until crisp (see tidbit). When cool enough to handle, coarsely chop. (The long, slow toasting of the pecans ensures that they will remain crisp in the salad.)

In a glass measuring cup, sprinkle the gelatin over the cold water and let stand 5 minutes until swollen. In a small saucepan, bring 1 cup of the lime juice and the sugar to a simmer over low heat, stirring for 2 minutes until the sugar has dissolved. Stir in the gelatin and cook for 1 minute until melted.

Transfer the lime juice mixture to a bowl and stir in the remaining ½ cup lime juice. Refrigerate for 30 minutes until its consistency is honey.

In a large bowl, with an electric mixer, beat the cream until soft peaks form. On low speed, beat in the lime mixture. With a rubber spatula, fold in the pecans, ricotta, pineapple, celery, and arugula. Spoon into eight 6 ounce teacups or custard cups and refrigerate for 1 hour, or until set.

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by Josh and Brent

Reader Comments

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sounds good except : gelatin is not vegetarian.. substitute with agar agar?

Dr. Brent

that should work though we have not tried it. please report back so that we and others can learn from the experiment