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🍽️ Heart-shaped Ricotta Cream with Berry Sauce

366 kcal · 30 min · 4 servings

Ingredients

• lemon zest (1 tsp grated each)
• orange zest (1 tsp grated each)
• 1 tbsp lemon juice
• 500 g ricotta
• 4 sheets white gelatin
• 2 egg yolks
• 2 tbsp powdered sugar
• 3 tbsp liquid honey
• 400 g raspberries
• 2 tbsp powdered sugar
• 1 tbsp sherry
• mint (for garnishing)
• 4 heart-shaped molds

Instructions

1. 1. Place the gelatin in a small bowl.
2. 2. Cover the gelatin with cold water.
3. 3. Let the gelatin soak until it becomes soft.
4. 4. Place the egg yolks in a mixing bowl.
5. 5. Add the powdered sugar to the egg yolks.
6. 6. Beat the mixture with a mixer until creamy.
7. 7. Add the ricotta to the egg yolk mixture.
8. 8. Grate the zest of the orange.
9. 9. Add the orange zest to the mixture.
10. 10. Grate the zest of the lemon.
11. 11. Add the lemon zest to the mixture.
12. 12. Squeeze the juice of the lemon.
13. 13. Add the lemon juice to the mixture.
14. 14. Take two tablespoons of honey.
15. 15. Add the honey to the mixture.
16. 16. Stir all ingredients well.
17. 17. Remove the soaked gelatin from the water.
18. 18. Squeeze the gelatin lightly.
19. 19. Place the gelatin in a small saucepan.
20. 20. Warm the gelatin over low heat.
21. 21. Let the gelatin dissolve.
22. 22. Add the dissolved gelatin to the ricotta cream.
23. 23. Stir the gelatin into the cream.
24. 24. Take small heart-shaped molds.
25. 25. Fill the cream into the molds.
26. 26. Place the molds in the refrigerator.
27. 27. Let the cream set for about three hours.
28. 28. Take the berries.
29. 29. Wash the berries.
30. 30. Remove any stems from the berries.
31. 31. Remove bad spots from the berries.
32. 32. Reserve a few nice berries for decoration.
33. 33. Take the rest of the berries.
34. 34. Add powdered sugar to the remaining berries.
35. 35. Add sherry to the berries.
36. 36. Mix the berries with the powdered sugar and sherry.
37. 37. Bring the berry mixture to a boil.
38. 38. Let the mixture simmer for a few minutes.
39. 39. Take a fine sieve.
40. 40. Strain the sauce through the sieve.
41. 41. Let the sauce cool down.
42. 42. Take the cooled ricotta cream from the refrigerator.
43. 43. Carefully turn out the cream onto the plates.
44. 44. Take a spoonful of the cooled raspberry sauce.
45. 45. Add the sauce to the cream on the plate.
46. 46. Take the reserved berries.
47. 47. Garnish the dish with the berries.
48. 48. Take fresh mint leaves.
49. 49. Garnish the dish with the mint leaves.

Nutrition per serving

• kcal: 366
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 29 g