Ricotta Layered Dessert with Raspberries and White Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g chocolate, white, chopped
- 250 g ricotta
- 100 g plain yourt, low-fat
- 1 tablespoon powdered sugar
- 1 packet vanilla sugar
- 1 lemon (s), organic, zest and juice half a lemon
- 150 g fruit, fresh, up to 200 , e.. raspberries, strawberries
- Chocolate flakes, white, optional for decoration
Print Recipe
Pin Recipe Instructions
- First, the white chocolate is melted over a warm water bath. It should be hacked because it`ll just melt faster.
- In another bowl, stir together the ricotta, natural yoghurt, powdered sugar and vanilla sugar until everything has combined well. Then add the peel of the untreated organic lemon and the juice of half a lemon.
- Finally, the melted chocolate is folded in and the whole thing is placed in the refrigerator for 3 - 4 hours so that the cream becomes firmer.
- After this time you can decorate the whole thing with fresh fruits such as raspberries, strawberries, blueberries, etc. in small dessert glasses layers and with grated, white chocolate.
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