Crescents of Melon on Fresh Ricotta

1. 1

   To make the syrups, puree the blueberries in a food processor or blender and put them in a small pot.

2. 2

   Add half the sugar and cup water, bring to a boil, then simmer for 2 minutes.

3. 3

   Let cool before running the syrup through a fine- mesh strainer.

4. 4

   Discard the solids.

5. 5

   Then repeat the same process with the raspberries.

6. 6

   To make the ricotta, line a mesh sieve with a double-layered square of cheesecloth, with plenty to overlap the sieve.

7. 7

   Meanwhile, combine the milk, cream and yogurt in a pot over high heat and bring to a boil.

8. 8

   Reduce the heat and simmer until the mixture begins to curdle, about 2 minutes.

9. 9

   When the milk is curdled, pour it into the cheesecloth and allow it to drain about 5 minutes.

10. 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. 11

    When ready to serve, assemble 8 plates.

12. 12

    Paint half of each plate with the blueberry syrup and half with the raspberry syrup.

13. 13

    Mound 1/4 cup of the ricotta on the center of each plate.

14. 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. 15

    Garnish with an edible blossom.

16. 16

    Repeat with the remaining 7 servings.

* Per serving · 4 servings · Values may vary.