Strawberries with Ricotta Cream and Pistachios

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This is a really simple, not too sweet desert. You should macerate the strawberries in a little orange juice, orange liquor and a small amount of sugar. The nuts are essential for a depth of flavor but I have used whatever I have on hand; toasted of course. Whomever gives it less than three stars did something wrong. For what it is, its 5 stars.

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This cream was delicious. Sadly, I did not have any pistachios to top off this dessert but it was still delicious.

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What a wonderful way to dress up strawberries! Delicious! I make my own ricotta with lemon which might add to the wonderful flavors already in this desert. So glad to add this recipe to my collection.
Have made this dish with store ricotta, and still delicious...my favorite desert.

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The strawberries were tasty but the ricotta was bland. I did blend the ricotta so that it was not grainy at all but it had no taste. Instead I paired the strawberries with madeline cookies and homemade whipped cream and that saved the day.

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I found the ricotta had a strong liquor flavor. I would suggest to use one tablespoon first of the liquor and try it, then add the other one. I really liked the pistachios in this recipe.
Also, if you watch the video, Bobby actually macerates the strawberries with sugar and Grand Marnier, which is not mentioned in the recipe online.

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I tried this recipe for the first time. In fact, I had Ricotta cheese for the first time. But It was not sweet enough. I might add some more sugar or I might drizzle some chocolate syrup in the end.

Otherwise overall it was not bad.

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To keep the "light" in the recipe, perhaps drain the part skim ricotta for 30 minutes longer than the recipes directs. While draining the ricotta, also drain 4 ounces of vanilla yoghurt in a strainer for 30 minutes. Process ricotta until it is very smooth. Stir in the yogurt plus 1 tablespoon of a good quality honey, if desired. This should create a light, creamy and sweeter companion to the strawberries. I don't see the advantage of having pistachios in this recipe.

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Our ricotta was already very dry so we didn't drain it. When we first made it, it was grainy, so we processed it longer until it became smooth. And we added a bit more brown sugar. It was well received by my family of strawberry purists (they hate it when I do anything to strawberries.

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really good and refreshing - especially for summer. i served with cinnamon sugar chips: Cut flour tortillas into triangles, spray with Pam, springle w/ cin&sugar and bake at 400 for +/- 10 min. Spread Ricotta mixture on chips, top with strawberries and sprinkle nuts = Yum!!!!

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This is the first recipe from this site that I have had to rate so low, but since I couldn't even bring myself to serve it after tasting it, it all went down my garbage disposal. The flavor was sorely lacking and the grainy texture was very unappealing.