Lemon ricotta cream with raspberries
Light, creamy and ready in ten minutes. No oven, no pan.
Gear for this recipe: Microplane zester · Olive oil spray bottle · Lodge cast iron pan (Amazon UK, affiliate links)
Ingredients
- 250 g ricotta
- Zest of 1 lemon, grated with a zester, plus extra to finish
- 1 tbsp lemon juice
- 1-2 tbsp honey or your preferred sweetener, to taste
- 1/2 tsp vanilla extract
- 100 g raspberries
- Optional: a little dark chocolate, grated with the zester
Method
- Beat the ricotta with a whisk for a minute until smooth.
- Grate in the lemon zest with the zester. Add the juice, the sweetener and the vanilla. Whisk and taste.
- Layer the cream and the raspberries into two glasses.
- Finish with more zest and, if you like, a little grated dark chocolate.
- Chill for 15 minutes if you have time, or serve at once.
Tips from the kitchen
- Drain very wet ricotta in a sieve for 10 minutes first.
- Taste before you sweeten: the zest lifts the flavour so you need less sugar.
- Swap raspberries for strawberries or blueberries.
- Honey adds sugars. If you follow a low-carb plan, use the sweetener you normally use.
Tools that help
Microplane lemon zester
Grates hard cheese and takes zest off citrus in seconds. Fine enough that a little goes a long way.
View on Amazon UKGear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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