11/20/12 - Organic Blackberry Pumpkin Napoleon

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- Honey Pumpkin Ricotta

- California Blackberries

- Cinnamon Vanilla Cookie Crisp

Cinnamon Vanilla Cookie Crisp


• 3c. Flour

• 2c. Brown Sugar

• 1c. Butter

• 2 eggs

• 1 tsp. Salt

• 2 tsp. Vanilla Extract

• Flavor with a touch of cinnamon

Knead all ingredients together until consistent with traditional cookie dough. Place in bowl and cover for 20 minutes. Next roll/press the dough into thin sheets (less than a 1/8 inch thick) and cut out 2 inch circles. Bake at 350 degrees for 10 minutes, or until crisped. Pull out and let stand.

Organic Pumpkin Basil Ricotta Mix

Ricotta Prep:

• 1 qt. Organic Butter Milk

• 1 oz. Fresh Squeezed Lime Juice

• Pinch of salt

Bring to a simmer at 120 degrees until it separates. Let stand for about 5 minutes and then strain to separate the milk from the cheese. Do this until thoroughly strained and not to wet.

Pumpkin Basil Ricotta Mix

• 2c. Homemade Ricotta

• 1 ½ c. Pumpkin Pie mix or Puree (we prefer organic)

• ½ c. Honey

• 2 tsp. Chopped Basil

Place ingredients in a mixing bowl and lightly wisp until thoroughly mixed.

Final Preparation/ Assembly

Lightly dust cookies crisp with powdered sugar, then spread Pumpkin Basil Ricotta Mix onto 2 cookies about 2 tbls. worth. Layer the 2 crisps with the spread, by alternating the cookies and the California Blackberries together to form a tower. A third crisp placed on top of the second layer of blackberries and your desert is complete.

*Blackberries can be marinated with a little Frangelico for extra flavor.