Lemon Cream with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 325 ml cream
- 425 g ricotta
- 50 grams sugar
- 1 tablespoon lemon (s), the zest
- 100 ml lemon (s), the juice
- 1 teaspoon vanilla extract
For the sauce:
- 500 g raspberries, fresh
- 50 grams sugar
- 1 tablespoon lemon (s), the juice
Print Recipe
Pin Recipe Instructions
- Pour 250ml of the cream into a mixing beaker and beat until it starts to get thick.
- Put the ricotta, sugar, lemon zest, lemon juice, vanilla extract and the remaining 75ml cream in a bowl and stir well. Then add the cream that is not too firm and stir in briefly. Put the lemon cream in dessert bowls or glasses.
- Put some of the raspberries aside, I always use three per glass. Finely puree the rest in a blender with the sugar and lemon juice. Put the puree through a fine sieve into a bowl. Spread the raspberry sauce evenly over the lemon cream in the glasses. Add a few raspberries and serve immediately.
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