Raspberries with Ricotta Cream (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 cup part-skim ricotta cheese |
2 tablespoons light brown sugar |
2 tablespoons orange liqueur, (recommended: grand marnier) or fresh orange juice |
1 pint raspberries |
mint sprigs |
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 food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)
3. Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.
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