Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Raspberry Lemonade

Recipe courtesy of Ree Drummond

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Peach and Raspberry Crisp

Recipe courtesy of Ina Garten

Raspberries Romanoff

Recipe courtesy of Food Network

Orange Liqueur Raspberries

Recipe courtesy of Ina Garten

Almond Tart with Raspberries

Recipe courtesy of Ballymaloe Cookery School

Champagne Jelly with Raspberries

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories