I have been working hard to get myself back in shape after having Ryan. Believe me, being a foodie/ food blogger…this is no easy task!! I came up with this recipe during a sweet craving. this no-bake dessert is light and fresh but still satisfies the need for something sweet.
Plus, this is the peak grapefruit season and the festive color is a great addition to any holiday table.
For Ricotta cream:
1 cup Ricotta
1 cup Mascarpone Cheese
3 tbsp Confectioners sugar (powdered)
1 tsp vanilla extract
1 tbsp of Lemon (a bit of zest)
Pinch of sea salt
For Grapefruit Brulee:
A few grapefruit wedges
1/2 cup Brown Sugar
½ cup peeled Pistachio
Combine Ricotta cream ingredients in a small bowl and chill for 30 minutes.
Using a food processor, pulverize peeled pistachios.
Sprinkle brown sugar across peeled grapefruit wedges
(I used Wonderful Sweet Scarlett’s Texas Red Grapefruit!)
Using a culinary torch or oven broiler, melt the brown sugar.
Garnish with pulverized pistachios.
