This article was written for Annabel & Grace, which is now part of Rest Less.
Ricotta and lemon cream with raspberries
Course: Sweet TreatCuisine: BritishDifficulty: Very easyServings
4
servingsPrep time
10
minutesIngredients
375g ricotta
60g caster sugar
Zest of ⅔ lemon
120ml double cream
80g raspberries
Directions
- Combine the ricotta and sugar together in a mixing bowl. Mix vigorously until well combined, add the lemon zest and stir again.
- In a second bowl whisk the cream into soft peaks, then gently fold it into the lemony ricotta. Spoon the silky ricotta cream into four small bowls or cups, then top with raspberries and a little extra lemon zest, if you like. Chill in the fridge until you’re ready to serve.
Notes
Lots more sweet treats to tempt your tastebuds here
