Lemon Cream with Raspberry Sauce

(164 votes)
Total Time Icon
Total time: 2 hours 10 min
Preparation Time Icon
Prep time: 1 hour 10 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 1 person

🍓 Ingredients

50 grams Sugar 📝 🍽
425 grams Ricotta 📝 🍽
1 tablespoon Lemon the abrasion 🍽
325 milliliters Cream 📝 🍽
100 milliliters Lemons the juice 🍽
500 grams Raspberries fresh 🍽
1 teaspoon Vanilla extract 📝 🍽
1 tablespoon Lemon the juice 🍽
50 grams Sugar 📝 🍽

🍽 Instructions

Pour 250ml of the cream into a mixing bowl and beat just until it starts to thicken. Put the ricotta, sugar, lemon zest, lemon juice, vanilla extract and the remaining 75ml of cream in a bowl and mix well. Then add the whipped cream, not too firm, and stir briefly.

Pour the lemon cream into dessert bowls or glasses.

Set aside some of the raspberries, I always use three per glass. Finely puree the rest in a blender, with the sugar and lemon juice. Strain the puree through a fine hair sieve into a bowl. Spread the raspberry sauce evenly over the lemon cream in the glasses. Add a few raspberries and serve immediately.

📊 Nutrition Facts

Nutritional values per serving:

32 g
411 g
126 g

📝 Recipe Overview

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