BLUMARINE SS 2014 Pineapple and ricotta


“Whatever creativity is, it is in part a solution to a problem.” (Brian Aldiss).

I did a test: my brain is 84% of creativity. In that 84% there are so many things: my dreams that are becoming true, my dreams that are still unrealized, when I dance in front of the mirror, when I think that in a past life I was Jim Morrison, when I imagine that in the next life I’ll be a rock star, one of those without the face of a good girl. In that 84% (thankfully) there is also the ability to do something well, including solving problems. And yesterday I had one that I solved using pineapple and ricotta cheese. For the first time I realized what I can do with that box of pineapple in syrup, besides a tiramisu or a tart: a creamy dessert. Luckily, I had all the ingredients to make it happen. Therefore, I prepared a dessert for an unexpected dinner. With my 16% of rationality I have left, I would like to convince you to try it. Do you think I’ll make it? 


Recipe. FOR 4 PEOPLE

250g (9 oz) ricotta + 200ml (7 fl oz) fresh cream + 100g (3.5 oz) sugar + 12 slices of pineapple in syrup.

Cut the pineapple into cubes and let it caramelize in a pan with 50g (1.8 oz) of sugar for about 4 minutes. Meanwhile, whip the cream with an electric mixer. In a clean bowl, mix the ricotta cheese with the remaining sugar (50g /1.8 oz) and then add the cream previously whipped. Prepare small glasses by alternating layers of pineapple and cream. Put in the fridge to rest for about two hours and then serve.

Blumarine likes this recipe!


Photo Food: Taste of Runway. Photo fashion show: Umberto Fratini / image courtesy of Model:Fei Fei Sun.

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