Summary

Ingredients

• 1 cup ricotta
• 50 g cream
• 20 g suar
• 1 vanilla pod (s), just the stripped pulp
• 150 g currants, red
• Sugar, if desired

Print Recipe Pin Recipe

Instructions

1. Puree the currants with sugar. Save a pair for decoration.
2. Heat the cream, add the sugar and pulp of the vanilla pod, stir vigorously with a whisk, bring to the boil briefly and then let it cool.
3. Gradually add the cream to the ricotta, stirring constantly. Beat until the ricotta becomes a very thick cream.
4. Fill glasses with the pureed currants and the ricotta cream. If you want, you can put a bonnet of whipped cream on it. Leave in the refrigerator for at least 4 hours