Raspberries with Ricotta Cream

Total Time:
40 min
Prep:
10 min
Inactive:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.

Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)

Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.


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