At Last

Well, at least we can celebrate the first female Top Chef, Stephanie Izard.

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I know the judges didn't think much of her dessert, but I want to try it.

Ricotta Pound Cake with Lime Glaze, Pineapple and Salted Banana Cream

Prep Time: one hour and 45 minutes

Serves: 5-6

Ricotta Pound Cake:
3 eggs
1 1/2 cups flour
1 cup sugar
1/2 cup ricotta

Pineapple:
1 cup pineapple, diced
A pinch of sugar
Chiffonade basil to taste

Lime Glaze:
1/2 cup lime juice
Lime zest to taste
1/2 cup white balsamic
1/3 cup sugar

Ricotta Pound Cake:
Blend first three ingredients together (do not overblend). Add ricotta and gently mix in. Bake in oven until done (about 45 minutes).

Pineapple:
Saute diced pineapple with just a pinch of sugar then combine with chiffonade basil. Set aside.

Lime Glaze:
Meanwhile, reduce lime juice, lime zest and white balsamic with sugar in nonreactive pot. When done, drizzle over pound cake and top with pineapple.

Serve with a salted banana cream.