Ricotta cream with raspberries

Name: Ricotta cream with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 2 TABLESPOONS peeled almonds; 2 heaped Tbsp Sugar; 250 g Ricotta cheese or cream cheese (from cow's milk); 2 fresh egg yolks; 50 g + 2 tablespoons icing sugar; 4 TABLESPOONS Vin Santo (Italian dessert wine); 3-4 Tbsp liquid honey; 1 TABLESPOON Lemon juice; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 7-10 Tbsp and Orange; 200 g Whipped cream; 400 g Raspberries; 7-10 Tbsp oil, aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

2 TABLESPOONS peeled almonds
2 heaped Tbsp Sugar
250 g Ricotta cheese or cream cheese (from cow's milk)
2 fresh egg yolks
50 g + 2 tablespoons icing sugar
4 TABLESPOONS Vin Santo (Italian dessert wine)
3-4 Tbsp liquid honey
1 TABLESPOON Lemon juice
7-10 Tbsp grated rind of
1/2 untreated lemon
7-10 Tbsp and Orange
200 g Whipped cream
400 g Raspberries
7-10 Tbsp oil, aluminium foil

Directions

1
Roughly chop the almonds. Caramelize sugar in a pan until golden brown. Stir in almonds. Put almond brittle on lightly oiled aluminium foil and let it cool down
2
Drain the ricotta well. Whip the egg yolks and 50 g icing sugar until thick and creamy. Mix the ricotta, possibly 2 tbsp. wine, honey, lemon juice, lemon and orange peel. Stir in egg yolk mixture
3
Whip cream with 1 tbsp. icing sugar until semi-stiff. Fold into the ricotta mixture. Sort and wash the raspberries. Pass 150 g raspberries through a sieve. Stir in the rest of the raspberries, any remaining wine and 1 tbsp. icing sugar. Crumble brittle. Arrange ricotta cream with raspberry sauce and almond brittle