Ina Garten Breakfast Ricotta with Berries & Maple Syrup

Ina Garten Breakfast Ricotta with Berries & Maple Syrup takes 10 minutes as a make ahead weekend breakfast idea. She folds honey and vanilla into creamy ricotta, then tops it with warm buttery almonds and maple syrup. Fresh berries add color and a bright bite.

Good ricotta is everything here, so spring for fresh whole-milk ricotta or make your own. Toast the almonds slowly in butter until they turn deep golden, because they go from done to burnt in seconds.

Source: Make It Ahead (2014)

Ina Garten Breakfast Ricotta with Berries and Maple Syrup

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

420

kcal

Smooth, sweet ricotta stirred with honey and vanilla, served alongside butter-toasted almonds drizzled in warm maple syrup and a scattering of seasonal berries.

Ingredients

• 2 tablespoons unsalted butter
  

• 3 tablespoons blanched sliced almonds
  

• 1/8 teaspoon fleur de sel
  

• 1/3 cup pure maple syrup
  

• 2 cups Homemade Ricotta (recipe follows)
  

• 2 tablespoons honey
  

• 1 teaspoon pure vanilla extract
  

• 1 pint mixed berries, such as raspberries, blueberries, and strawberries
  

• Toasted brioche or challah, for serving

Directions

• Toast the almonds: Melt the butter in a small sauté pan over medium heat. Stir in the almonds and sauté, tossing frequently, for 2 to 3 minutes, until the almonds are golden brown. Sprinkle with the fleur de sel, add the maple syrup, and keep warm.
• Assemble and serve: Combine the ricotta, honey, and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought ricotta instead of homemade?

Fresh whole-milk ricotta from the deli counter gives you the best texture. The tub ricotta from the dairy aisle works in a pinch, but drain off any excess liquid first. Homemade ricotta takes about 25 minutes and tastes noticeably better, so it is worth the effort if you have time.

How far ahead can I prepare the ricotta mixture?

Mix the ricotta with honey and vanilla up to 5 days ahead and keep it in the fridge. Pull it out about 20 minutes before serving so it comes to room temperature. Cold ricotta straight from the fridge tastes flat and heavy.

What berries work best for this breakfast?

Raspberries, blueberries, and strawberries are the combination called for in the recipe. Blackberries and sliced figs work well in late summer too. Avoid frozen berries, because they release too much liquid and will make the plate watery.

Can I substitute the fleur de sel with regular salt?

Fine sea salt or kosher salt will work, but use a lighter hand since fleur de sel has larger, flakier crystals. Start with a pinch and taste. The salt matters here because it cuts through the sweetness of the maple syrup and honey.

How do I keep the almonds from burning?

Stay at the stove and toss them constantly once they start to color. They go from golden to burnt in about 30 seconds, so keep the heat at medium and never walk away. Pull the pan off the heat as soon as they look right, because residual heat will keep cooking them.