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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Bruleed Ricotta with Raspberries 2 bowls

Brûléed Ricotta with Fresh Fruit

Recipe Blog Post



(* indicates my preferred ingredients – see notes for alternatives)


2 cups (16 oz) high quality, whole-milk ricotta

1 tablespoon finely grated fresh lemon zest (from 1 lemon)

2 tablespoons Runamok Cinnamon- Vanilla Maple Syrup *

2 tablespoons granulated sugar


Fresh Raspberries (or any other favorite fresh fruit)

¼ cup O&V Cherry Almond Vinegar *

2 tablespoons honey or Runamok Maple Syrup *




Make the cherry almond glaze by combining the ¼ cup vinegar with the 2 tablespoons honey or maple syrup in a pan and bringing it to a simmer over medium heat until reduced by half. Allow to cool and check for a nice drizzling consistency. If too thin, reduce a little further, if too thick, add a little more cherry almond vinegar till you get a nice drizzle.


Place the ricotta in a food processor and whip for 1 minute, add the Cinnamon Vanilla maple syrup and lemon zest and whip another minute until well combined and fluffy. Divide the ricotta amongst 4 ramekins. Refrigerate for 30-60 minutes.


Arrange an oven rack in the highest position of the oven. Place the ramekins on a baking sheet. Top the ricotta in each ramekin generously with granulated sugar.

and place on the oven rack and turn on the broiler. Broil until the sugar on the ricotta is golden brown and bubbling. Or use a culinary torch over the top of the ramekins to caramelize the sugar.


Serve the brûléed ricotta with fresh raspberries and a drizzle of reduced cherry almond vinegar.



Serves 4

Active time 15 minutes Total Time: 60 minutes includes chilling time


Chef Note

Ricotta, when heated under the broiler can become soft and liquid, to minimize this, you can first strain the ricotta by placing it in a cheesecloth lined strainer positioned over a bowl and letting the water drain out of the ricotta. Cover the bowl loosely with plastic wrap and place in the refrigerator for 6-8 hours. Discard the accumulated liquid and use the ricotta per the recipe.





* The deliciousness of the Cinnamon Vanilla maple syrup is hard to substitute, but you can try to use some Runamok plain maple syrup, a little cinnamon and Melipone Mexican Vanilla mixed together. The drizzle of reduced Cherry Almond Vinegar adds a decadent sweet tang but feel free to reduce any other favorite, high quality, fruity vinegar or even just use an aged balsamic. All the highlighted products are available at Oil & Vinegar stores







Categories: Dessert, Gluten Free, Fruit Dessert, Sweet, Ricotta Crème Brulée, Cherry Almond Vinegar Reduction, Cinnamon Vanilla Maple Syrup, Runamok, Melipone Vanilla, Italian Dessert, Easy Entertaining.


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  • SusanR
    September 30, 2022

    Wow, we will HAVE to try this one. Yum!

  • GelMacD
    September 30, 2022

    This is honestly the best (& easiest) dessert that I have had in a LONG time!! 💖✨

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