Berry ricotta cakes

Name: Berry ricotta cakes
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 175 g mixed frozen berries; 85 g Butter; 100 g Ladyfingers; 350 g Ricotta cheese; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 200 g Whipped cream; 1 package Cream stabiliser; 150 g fresh berries and lemon balm to decorate; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

175 g mixed frozen berries
85 g Butter
100 g Ladyfingers
350 g Ricotta cheese
3 TABLESPOONS Sugar
1 package Vanillin sugar
200 g Whipped cream
1 package Cream stabiliser
150 g fresh berries and lemon balm to decorate
7-10 Tbsp Oil

Directions

1
Defrost berries in a sieve at room temperature. Melt butter. Finely grind the lady fingers in the universal chopper. Mix butter and crumbs. Grease 8 tartlet cups (8 cm Ø) with lift-off base thinly with oil. Spread the crumb-butter mixture into the moulds and press down the edges and bottom. Chill the ramekins for about 30 minutes.
2
Mix ricotta, sugar and vanilla sugar. Whip the cream until stiff, allowing the cream firmer to trickle in. Carefully fold the berries first, then the cream into the ricotta cream. Warm the moulds slightly, then remove the tartlets. Fill the cream into the tartelettes. Select the fresh berries, wash if necessary, dab dry. Decorate the cream with berries and lemon balm
3
Waiting time approx. 15 minutes