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Watermelon with Ricotta Cream

Watermelon with Ricotta Cream
318
calories
Calories
25 min.
Preparation
1 hr 25 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
50 milliliters Whipping cream
250 grams Ricotta cheese
25 milliliters Milk
half of a Vanilla beans (seeds removed)
40 grams Sugar
300 grams Watermelon (flesh)
Mint leaf (for garnish)
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Preparation steps

1

Beat the whipping cream until stiff. Whisk the ricotta cheese, milk, vanilla bean seeds and sugar together until smooth. Fold in the whipped cream and refrigerate for about 1 hour. 

2

Cut the watermelon flesh into thin slices, then trim into triangles. Arrange the watermelon triangles on small plates and scoop the ricotta cream on top. Garnish with fresh mint and serve.