Summary

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

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Instructions

1. Pour 250ml of the cream into a mixing beaker and beat until it starts to get thick.
2. 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.
3. 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.