Ricotta cakes and marinated raspberries

Name: Ricotta cakes and marinated raspberries
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 50 g Chestnuts from the glass; 100 g Flour; 150 ml Milk; 1 TEASPOON Olive oil; 200 g creamy ricotta cheese; 50 g Sugar; 1 TEASPOON grated lemon peel; 1 TABLESPOON Aniseed liqueur; 150 g Raspberries; 2 TABLESPOONS Grenadine syrup; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Mint and lemon peel

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

50 g Chestnuts from the glass
100 g Flour
150 ml Milk
1 TEASPOON Olive oil
200 g creamy ricotta cheese
50 g Sugar
1 TEASPOON grated lemon peel
1 TABLESPOON Aniseed liqueur
150 g Raspberries
2 TABLESPOONS Grenadine syrup
4 TABLESPOONS Lemon juice
7-10 Tbsp Mint and lemon peel

Directions

1
Mash the chestnuts. Mix flour and chestnuts. Heat the milk lukewarm. Stir into the flour mixture with the whisk of the hand mixer. Fill small moulds (approx. 8 cm Ø; 5 cm high) with olive oil and let them rest.
2
Mix ricotta, sugar, lemon peel and liqueur. Spread the cream evenly over the moulds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. In the meantime, sort and wash the raspberries.
3
Drizzle with syrup and lemon juice. Serve tepid with the marinated raspberries. Decorate with mint and fine strips of lemon peel.