Summary

Ingredients

• 430 g ricotta
• 150 g jam, raspberry without seeds
• 250 ml cream
• 3 tablespoon powdered sugar
• 130 g raspberries, fresh for decoration

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Instructions

1. Put the ricotta in a bowl and mix well with the raspberry jam. Or put both in a blender, which I always do.
2. Whip the cream until stiff, but not too firm, and stir in the powdered sugar. Now fold the cream into the ricotta cream in two portions. So everything stays nice and airy. Then pour the cream into dessert glasses or bowls and place in the refrigerator for 1 hour.
3. Garnish with the raspberries before serving. Depending on the size of the glasses / bowls, the cream makes 4-6 servings.