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amyzan
May 21, 2011 04:39 AM
It's early for them here, but you will find them in the farmer's markets probably starting early June, maybe the end of this month, if we get warm weather. If you don't see them, ask a grower who's product you like. Someone may be able to fulfill a special order.
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re: amyzan
Yep! Made an early morning trip to the city market Saturday....AND....discovered I was a month too early. Talked to a couple different growers and think I'll be set this time in June. Still...not a wasted trip...made it home with some incredibly sweet strawberries that were fantastic with the ricotta mousse I made (not being a dessert eater or maker...this may be my go to dessert from now on).
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re: Mushroom
Agreed--a trip to the city market is never wasted. Always something interesting to discover, and its fun to just wander around and take everything in. Mind sharing your ricotta mousse recipe? I too am not typically a dessert eater or maker, but I love in season strawberries and that sounds delicious.
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re: mdzehnder
I don't even like strawberries that much but these were outstanding and the growers down there are so helpful. They seemed to be as disappointed as I was that there were no squash blossoms available.
As far as the recipe goes...it serves about 4. I served in martini glasses but only because I don't have any dessert glasses (note to self: ask for dessert glasses for Birthday or Christmas).
1/2 pound fresh ricotta (which I bought at the city market)
4 oz mascarpone
1/3 C. sugar (I used ultra fine baker's sugar)
a splash of brandy (the recipe called for more but as much as I love my liquor ~ I don't like it in my desserts)
Combine those ingredients until blended.
Beat 1/2 C. heavy cream to stiff peaks and fold in to ricotta mixture.
Spoon the mixture evenly between serving dishes and chill to let the flavors meld. (I did about 8+ hours).
An hour or so before serving I mixed about a pint and a half of quartered strawberries with a Tablespoon of powdered sugar and kept refrigerated until it was time to serve.
Right before serving I added a splash of champagne vinegar to the strawberries and topped each portion of the ricotta mousse with an even amount of strawberries.
A garnish of mint would probably look nice on it..but I'm just not that fancy.
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Katie Nell
May 18, 2011 08:45 AM
Sometimes they would have them at La Tienda Casa Paloma, but different name, different owner... so I don't know now?
