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Ricotta with raspberries

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


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


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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