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
- 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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