Best Berry and Cream Platter Recipe

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PICTURED: ANDREW BUI; FOOD STYLING: TYNA HOANG

Nothing says summer like fresh berries, and we’ll take any excuse to eat them by the pint. Luckily, at Delish, anything can become a charcuterie board, including the signature combination of berries and cream. This DIY spread is a perfect summertime treat to feed a few friends on a hot weekend afternoon or to impress a crowd at your next big gathering. The only thing better than fresh, sweet berries is piling them on angel food cake with sweet ricotta or whipped cream.

The best part about this (besides being incredibly easy and awesome) is that you can do it all year round and swap out your favorite seasonal fruits. Try pears and pomegranates in the fall, pineapple, mango and apricot in the spring, or grapefruit and blood orange supremes in the winter. Add texture with toasted nuts, coconut or homemade granola. Don’t want to use angel food cake? Try pound cake, shortbread cookies, or even store-bought cookie or crescent dough. Carr’s Whole Wheat Crackers are great too.

Store leftover whipped ricotta or whipped cream in an airtight container for up to 5 days.

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Yields:

8 – 10


portions

Preparation time:

0

hours

20

minutes

Total time:

0

hours

20

minutes

Sweet Whipped Ricotta

8 oz.

whole milk ricotta cheese

Assembly

1 ea.

each strawberries, blueberries, cherries, blackberries and raspberries

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Sweet Whipped Ricotta

  1. In food processor or blender, combine ricotta, honey and salt on high speed until ricotta is fluffy and fluffy, about 2 minutes. Transfer the whipped ricotta to a small serving bowl.
  2. Get ahead: The whipped ricotta can be prepared 5 days in advance. Transfer to an airtight container and refrigerate.

Assembly

  1. Using a star-shaped cookie cutter, cut star-shaped baked goods, if desired.
  2. Rinse fruit and pat dry with paper towel. Arrange small bowls of ricotta and whipped cream on a platter next to the baked goods. Arrange the fruit by color around the bowls. Garnish with mint leaves.

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charcuterie board with berries and cream

PICTURED: ANDREW BUI; FOOD STYLING: TYNA HOANG

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