Ricotta and lemon cream with raspberries – another 10 min dessert

Ricotta and lemon cream with raspberries

Recipe by Skye McAlpine, tried and tasted by AnnabelCourse: Sweet TreatCuisine: BritishDifficulty: Very easy
Servings

4

servings
Prep time

10

minutes

Ingredients

  • 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.

Cook’s Tip

    Lots more sweet treats to tempt your tastebuds here