Raspberries With Ricotta Cream |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is quick, easy, not too sweet and makes a great presentation. From Bobby Flay. Ingredients:
1 cup part-skim ricotta cheese |
2 tablespoons light brown sugar |
2 tablespoons grand marnier (or fresh orange juice) |
1 pint raspberries |
mint sprig |
Directions:
1. Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
2. Transfer the drained ricotta to a blender, add the sugar and Grand Marnier or orange juice and process until smooth.** This mixture can be made up to 8 hours in advance. Cover and keep refrigerated.**.
3. Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture. Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.
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