Ricotta Cream

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Ricotta Cream
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Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation

Ingredients

for
4
Ingredients
Lemon peel (1 teaspoon zest)
Orange peel (1 teaspoon zest)
1 tablespoon lemon juice
500 grams Ricotta cheese
4 sheets gelatin
2 egg yolks
2 tablespoons powdered sugar
3 tablespoons liquid honey
400 grams Raspberries
2 tablespoons powdered sugar
1 tablespoon sherry
mint (for garnish)
4 Heart shapes
How healthy are the main ingredients?
Ricotta cheeseRaspberryhoneymint

Preparation steps

1.

Soak the gelatin in cold water.

2.

Mix the yolks with powdered sugar until creamy. Add ricotta, orange and lemon zest, lemon juice and 2 tablespoons of honey. Mix well. Dissolve gelatin while dripping wet in a small saucepan over low heat and stir into the ricotta cream. Fill heart ramekins and refrigerate for about 3 hours until cold.

3.

Rinse the raspberries, pat dry, (set some aside for garnish), mix with powdered sugar and sherry, bring to a boil and simmer for a few minutes, then strain through a sieve and let cool.

4.

To serve, turn over the ricotta cream on a plate, serve with the raspberry sauce and garnish with mint leaves and raspberries.