Filter
Reset
Sort ByRelevance
Lizeth Gonzalez-Stewart
Ricotta with pistachio and raspberries
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the cookie crumbs with the butter.
-
Divide the cake mixture over 4 glasses and press slightly with the back of a damp spoon.
-
Mix the ricotta with the vanilla sugar, yogurt and honey. Divide this mixture over the slides.
-
Soak the gelatin in cold water.
-
Keep some raspberries separate to garnish.
-
Heat the rest of the raspberries with the sugar and 1 tablespoon of water.
-
Squeeze the gelatine and stir it through the warm raspberries. Let cool slightly.
-
Roast the pistachios and set them aside.
-
Spread the raspberry mixture over the ricotta and let the desserts stiffen in the refrigerator for at least 1 hour.
-
Garnish before serving with the remaining raspberries and pistachios.
Blogs that might be interesting
-
205 minDessertjasmine orange yuzu, Maromakotro snow white, frozen passion fruit cube, mandarin, lime, coconut oil, caster sugar, almond flour, Nielsen Massey Madagascar bourbon vanilla extract, sea salt, Chupa Chups lollipop fruit, Katja sour mats, edible baking flour,vegan cookie dough ice cream bomb -
15 minDessertcream cheese natural, goat cream cheese, mixed nuts, fresh mixed herbs,cheese lollies -
25 minDessertalmond cantuccini, macaroon, butter, ricotta, vanilla sugar, Greek yoghurt, honey, gelatin, raspberry, sugar, pistachios,ricotta with pistachio and raspberries -
165 minDessertwheat flour, unsalted butter, salt, tap water, medium sized egg, vanilla bean, Full Milk, fresh cream, fine cristalsugar, ground cardamom, fresh raspberries, powdered sugar, water, peeled pistachio nuts,raspberry eclairs with cardamon pastry cream
Nutrition
350Calories
Sodium0% DV0g
Fat31% DV20g
Protein26% DV13g
Carbs9% DV27g
Fiber0% DV0g
Loved it