Raspberries With Ricotta Cream
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
45
Sourness
35
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid
2
Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth
3
(The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated
4
) Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture
5
Add a splash of the orange liqueur or juice, and garnish with mint sprigs