Recipes
The light, citrus-touched cream and tart blueberry sauce pair with the fragrant, fruity sweetness of Junmai Daiginjo for a dessert of real elegance.
Combine blueberries, sugar, and bay leaf in a saucepan and let stand for 10 minutes. When the juices begin to flow, add the lemon juice and simmer over low heat for about 10 minutes. Remove from heat and refrigerate until cooled.
Soak the gelatin in cold water to rehydrate.
Whip the cream to a soft but not stiff peak. Set aside.
In a separate bowl, mix the ricotta and sugar until smooth.
Warm the gelatin with 1 tablespoon of lemon juice until dissolved. Stir into the ricotta mixture.
Gently fold the whipped cream into the ricotta mixture, without deflating it.
Pour into molds or glasses and refrigerate for about 3 hours until set.
Unmold onto a plate, pour the blueberry sauce over the top, and serve.
From Niigata.
FOR EVERYWHERE.
Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.
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