Ricotta cream on raspberries with honey nuts
DIFFICULTY
very easy
very easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 100 g mixed nuts
- 7-10 Tbsp (e.g. whole almonds, Brazil nuts, hazelnuts, coconut chips)
- 3 TABLESPOONS Acacia honey
- 250 g Raspberries
- 5 TABLESPOONS Sugar
- 200 g Whole milk yoghurt
- 250 g creamy ricotta
Directions
- 1
For the honey nuts chop the nuts coarsely. Roast briefly in a pan without fat while stirring. Remove. Mix with the honey.
- 2
Sort the raspberries, sprinkle with 2 tablespoons of sugar and leave to stand for approx. 30 minutes until juice has formed. Then lightly crush with a fork.
- 3
Mix yoghurt, ricotta and 3 tablespoons of sugar. Divide the raspberries and ricotta cream into four glasses. Roughly chop the honey nuts and pour over the mixture.
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