If you don’t want to make your own ricotta, you can substitute a good-quality fresh version from the supermarket, but this is so easy to do, you’ll want to give it a try. If using store bought ricotta, you will need about 1 1⁄4 to 1 1⁄2 cups. This is a perfect make-ahead dish, because all of the components can be prepared a day in advance. Refrigerate the ricotta and bergamot, and store the almonds in an airtight container. This combination is delightful, but you can substitute other fruits, such as blueberries, strawberries or raspberries, if you want.
- 1 ½ cups Ricotta
- TK Honey
- 1 Bergamot, zested
- 2 clementines, supremed
- ¾ cup almonds, slivered & toasted
- Mandorlatto/Nougat Calabrese, roughly chopped
- Bergmot Marmalade
- Local Calabrian Cookies, for serving
To make the ricotta, combine honey and zest of bergamot with ricotta.
To assemble the parfaits, divide the ricotta among four parfait jars – or wine glasses. Spoon the bergamot marmalade on top. Top with clementine segments. Sprinkle with the toasted almonds and chopped nougatine. Finish with a cookie on the side. Serve immediately.