-
1
To make the syrups, puree the blueberries in a food processor or blender and put them in a small pot.
-
2
Add half the sugar and cup water, bring to a boil, then simmer for 2 minutes.
-
3
Let cool before running the syrup through a fine- mesh strainer.
-
4
Discard the solids.
-
5
Then repeat the same process with the raspberries.
-
6
To make the ricotta, line a mesh sieve with a double-layered square of cheesecloth, with plenty to overlap the sieve.
-
7
Meanwhile, combine the milk, cream and yogurt in a pot over high heat and bring to a boil.
-
8
Reduce the heat and simmer until the mixture begins to curdle, about 2 minutes.
-
9
When the milk is curdled, pour it into the cheesecloth and allow it to drain about 5 minutes.
-
10
Gather up the four corners of the cheesecloth, tie a stick into it as if for a satchel and prop the stick on the edges of a bowl and allow it to drain until firm, about 1 hour.
-
11
When ready to serve, assemble 8 plates.
-
12
Paint half of each plate with the blueberry syrup and half with the raspberry syrup.
-
13
Mound 1/4 cup of the ricotta on the center of each plate.
-
14
Stack 6 alternating slices of melon together and place on the plate so that the inside of their crescent shape faces the cheese; then fan them slightly.
-
15
Garnish with an edible blossom.
-
16
Repeat with the remaining 7 servings.
