Ricotta with raspberries

Recipe from: 4/26/2000 12:00:00 AM
Ingredients 5
Servings 8
Time

Ingredients

  • 400
    g
    ricotta cheese
  • 125
    ml
    thick cream
  • 70
    g
    castor sugar
  • 4
    egg whites
  • fresh or frozen raspberries or strawberries to serve
 

Method

 
Beat ricotta, cream and castor sugar in a mixing bowl. Whisk egg whites until stiff peaks form and fold into cheese mixture. Pile mixture into a mould, lined with damp muslin. Place mould on a baking sheet, cover and refrigerate overnight. To serve, either leave it in the mould or turn out the mould and top with berries.
 

Read more on: dairy
 

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