Whipped Ricotta Dessert recipe

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Ingredients

8 ounces fresh ricotta cheese, well drained
1 cup heavy cream
¾ cup powdered sugar
2 tablespoons light flavored honey
1 tablespoon lemon zest
20 amaretti cookies
20 fresh blackberries
5 fresh raspberries
5 leaves fresh mint
¼ teaspoon ground nutmeg

Nutrition Info

514.5 calories
carbohydrate: 63.2 g
cholesterol: 79.3 mg
fat: 25.9 g
fiber: 1.4 g
protein: 9.1 g
saturatedFat: 13.2 g
servingSize: -
sodium: 94.9 mg
sugar: 55 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.

  2. Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.

  3. Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.

Recipe Yield

5 servings

Recipe Note

Sweetened ricotta with a hint of lemon is whipped into a fluffy cream, piped over crushed amaretti cookies, and topped with fresh blackberries and raspberries.

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