Crescents of Melon on Fresh Ricotta

• 2 cups blueberries, washed and sorted
• 1 1/2 cups sugar
• 2 cups raspberries
• 7 1/2 cups fresh whole milk
• 1/2 cup heavy cream
• 1 cup yogurt
• 1/2 cantaloupe, sliced into 16 crescents, rinds removed
• 1/2 honeydew, sliced into 16 crescents, rinds removed
• 1/2 Crenshaw, sliced into 16 crescents, rinds removed
• 8 edible blossoms

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.

blueberries, sugar, raspberries, milk, heavy cream, yogurt, cantaloupe, honeydew, crenshaw, blossoms

Taken from cooking.nytimes.com/recipes/9702 (may not work)