Whipped Ricotta with Candied Orange Peel, Pistachios and Chocolate

from the San Francisco Chronicle, March 19, 2008 

adapted by Sue Gilbert

serves 4 

1 pound whole-milk ricotta, preferably Calabro 

2 tablespoons sugar 

1/2 teaspoon vanilla

3 tablespoons chopped candied orange peel, plus more for garnish

3 tablespoons chopped bittersweet chocolate, plus more for garnish 

3 tablespoons chopped pistachios, plus more for garnish 

1 1/2 teaspoons dark rum (optional)

In a food processor, whip the ricotta and sugar and vanilla until completely smooth and pourable, about 3 minutes. You may need to add a little whole milk if the ricotta is too dry. Transfer to a bowl and stir in chopped orange peel, chocolate and pistachios. Add the rum, if desired. Cover and refrigerate for several hours.

To serve, divide the ricotta among 4 dishes and garnish with bittersweet chocolate, chopped pistachios and candied orange peel.

Easy and quick to prepare. Even better the next day!