Ricotta with raspberries and honey

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Roughly chop the almonds. Melt the sugar in a small pan at medium heat (let it caramelize, must not get too brown). Stir in almonds. Put almond brittle on lightly oiled aluminium foil. Let it cool down. Drain the ricotta well on a sieve.

2. 2

   Whisk the egg yolks and icing sugar with the whisk of the hand mixer until thick and creamy. Mix the ricotta, three tablespoons of wine, four tablespoons of honey, lemon juice, lemon and orange zest with the whisks of the hand mixer. Stir in the egg yolk mixture. Whip the cream with the whisks of the hand mixer until semi-stiff, add vanilla sugar. Stir the cream into the ricotta mixture. Sort the raspberries. Puree 150 g raspberries, remaining wine and brown sugar. Pass through a sieve. Fold in the rest of the raspberries. Crumble almond brittle. Pour ricotta cream into dessert glasses and sprinkle with some raspberry puree and remaining honey.

3. 3

   Sort the raspberries. Puree 150 g raspberries, remaining wine and brown sugar. Pass through a sieve. Fold in the rest of the raspberries. Crumble almond brittle. Pour ricotta cream into dessert glasses and sprinkle with some raspberry puree and remaining honey. Serve decorated with almonds and, if desired, lemon balm. Add the rest of the raspberries extra

Nutrition Facts

KCAL
570 kcal

CARBS
50 g

FATS
34 g

PROTEINS
12 g