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
-
10 minDessertGalia melon, strawberries, vanilla bean, aniseed, honey, dried tarragon,strawberry melon blend -
25 minSide dishself-raising flour, vanilla sugar, egg, milk, banana, peanut oil,pisang goreng - fried banana -
35 minDessertRed berry, raspberry, powdered sugar, berry liqueur, grenadine syrup, butter, risotto rice, milk, vanilla bean, sugar, White chocolate,vanilla risotto with red berries and raspberry coulis -
440 minDessertoil to grease, ripe banana, unsalted butter, creme fraiche, medium sized egg, cake mix, semi-skimmed milk, custard, white caster sugar, vanilla bean, fresh cream, bebogen caramel, sea salt, Malibu coconut liqueur, meringues vanilla with caramel, ground cinnamon, soft silver pearls,supertrifle with custard, banana cake and caramel
Nutrition
380Calories
Sodium0% DV0g
Fat37% DV24g
Protein22% DV11g
Carbs9% DV28g
Fiber0% DV0g
Loved it