Recipe for Ricottine with Raspberries
Ricottine ai Lamponi is a fresh and light dessert made with fresh ricotta, raspberries, sugar, and a hint of aromatic liquor. A perfect refined dessert to impress your guests with its creamy texture and the combination of raspberries and ricotta.
Ingredients
- 300 g Raspberries Fresh
- 200 g Ricotta Very Fresh
- 50 g Sugar Granulated
- 30 g Sugar Powdered
- to taste Liqueur Aromatic as needed
Instructions
- Start by sifting the ricotta and powdered sugar in a large bowl to obtain a fine and smooth mixture.
- Gently mix with a wooden spoon until it reaches a creamy and homogeneous consistency.
- Prepare four round molds, distribute the ricotta evenly, leveling it well on the surface with a spatula or the back of a spoon.
- Place the molds on a tray and refrigerate for a few hours to set well.
- Meanwhile, clean the raspberries by quickly washing them under cold running water and carefully drying them on a clean kitchen towel.
- Arrange the raspberries in four elegant cups, drizzle each portion with a small spoonful of your favorite aromatic liquor, and dust with granulated sugar.
- Keep the cups with the raspberries in the refrigerator until the serving time.
- When serving, gently unmold the ricotta cups over the raspberries in the glasses and decorate each portion with a whole berry on top.
Notes
To add a special touch to your Raspberry Ricotta Cups, you can incorporate dark chocolate shavings or grated organic lemon zest into the ricotta to give it a citrusy aroma that pairs perfectly with the sweetness of the raspberries.