Sweet ricotta gnocchi with berries

Name: Sweet ricotta gnocchi with berries
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 Organic Lime; 200 g Mascarpone; 4 TABLESPOONS Sugar; 250 g creamy ricotta; 1 package Vanilla sugar; 400 g mixed berries (such as raspberries, blackberries and blueberries); 2 TABLESPOONS Elderflower syrup (bottle); 1 Gauze bandage (pharmacy); 7-10 Tbsp kitchen yarn, wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 Organic Lime
200 g Mascarpone
4 TABLESPOONS Sugar
250 g creamy ricotta
1 package Vanilla sugar
400 g mixed berries (such as raspberries, blackberries and blueberries)
2 TABLESPOONS Elderflower syrup (bottle)
1 Gauze bandage (pharmacy)
7-10 Tbsp kitchen yarn, wooden skewers

Directions

1
The day before, wash the lime hot and dab dry. Finely grate the peel. In a small saucepan with 150 g mascarpone and 2 tbsp. sugar, heat slightly over a low heat while stirring until the sugar has dissolved.
2
Let it cool down.
3
Mix the ricotta, 50 g mascarpone and vanilla sugar with the whisks of the mixer until creamy. Stir the lime-mascarpone cream into the ricotta cream by the spoonful. Pour 1 heaped tablespoon of ricotta cream into each gauze bandage strip and allow to drain.
4
Drain in the refrigerator overnight.
5
The next day, pick the berries, wash and drain them if necessary. Squeeze the lime. Mix berries in a bowl with syrup and 2 tablespoons lime juice. Leave to stand for about 10 minutes until the juice has formed.
6
If necessary, warm the berries with the juice produced. Remove the ricotta gnocchi from the gauze bags and arrange on plates. Serve the berries with the juice warm or cold.