Filter
Reset
Sort ByRelevance
KATHYKOEHN
Ricotta with pistachio nuts 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
-
5 minDessertwhipped cream, sugar, cinnamon powder, Amaretto likorette, cream butter apple pie,cream butter apple pie with a tic
-
80 minDessertpeeled almonds, Sesame seed, patent flower, baking powder, cinnamon, dried yeast, saffron, butter, egg, natural vinegar, sunflower oil, liquid honey,chabakia (honey cakes)
-
10 minDessertgala melons, ricotta, honey,melon with ricotta
-
150 minDessertdark chocolate 58%, White chocolate, fresh cream, medium sized egg, white caster sugar, dark chocolate fleur de sel, dark chocolate strawberry balsamic,2-color chocolate mousse
Nutrition
380Calories
Sodium0% DV0g
Fat37% DV24g
Protein22% DV11g
Carbs9% DV28g
Fiber0% DV0g
Loved it