A recipe from Berries (W.W. Norton, $25) by Roger Yepsen

Serves 8

1 pint ricotta cheese
1 pint fresh or frozen
raspberries
1/4 cup water
2 tablespoons Cointreau
or Grand Marnier
Zest of 1 lemon

Preheat the oven to 375 degrees F. Oil the inside of a 9-inch pie pan or quiche dish. Shape the ricotta into a low, flat mound so that its edges don’t quite extend to the sides of the pan or dish. Bake 40 minutes to 1 hour and 20 minutes — long enough that the top begins to turn golden brown and the ricotta is firm enough to come free when lifted with a spatula. (Low-fat ricotta will require more time in the oven.) Place the raspberries and the water in a saucepan and simmer for 10 minutes, stirring occasionally. Crush the softening berries with a potato masher. For a seedless sauce, place the berries in a strainer lined with cheesecloth. Gather the edges of the cloth to make a ball, and squeeze to express as much juice as possible; return the juice to the saucepan. Add the liqueur and lemon zest, and simmer for another five minutes. The coulis can either be poured over the top of the baked ricotta mound in a decorative spiral or lattice pattern, or just spoon the coulis over each wedge-shaped serving of ricotta.