Ricotta Dessert with Peaches and Strawberries

Ricotta Dessert with Peaches and Strawberries

Ready in: 30 minutes
Yield: 4 servings

For the fruit purée:
5 (750 g) peaches
8.8 oz (250 g) strawberries
3 tablespoons granulated sugar
1 lime (juice + zest)
1 tablespoons chia seeds

1. Thoroughly wash the fruit. Pat dry with kitchen paper. Peel the peaches. Use a knife to cut the pulp from the pit. Cut the pulp into cubes. Trim off the green stem ends from the strawberries. Quarter the strawberries. Grate the zest from the lime. Cut the lime in half and squeeze the juice into a small bowl.

2. Combine the strawberries, peaches, lime juice, lime zest, chia seeds and granulated sugar in a heavy pan. Cook the mixture over low heat, about 10 minutes, stirring occasionally. Remove the mixture from the heat and let it cool completely.

3. Purée the fruit mixture, using an immersion blender.

For the ricotta cream:
17.6 oz (500 g) ricotta cheese
7 oz (200 g) cream cheese
3 tablespoons honey

1. In a medium-sized bowl, combine the ricotta cheese, honey and cream cheese. Whisk to blend evenly. Keep the ricotta mixture refrigerated until ready to use.

Arranging the dessert:

Optional Garnishes: chocolate shavings, berries, fresh mint leaves

1. Add 3-4 tablespoons of the ricotta mixture into a dessert bowl. Top with 4 tablespoons of the fruit purée. Now add 2 tablespoons of the ricotta cream. Use a toothpick to make swirls around the mixture. Cover with 2-3 tablespoons of the fruit purée.

2. Top with chocolate shavings, fresh mint leaves and strawberries to taste.

Per serving:

Energy: 570 kcal / 2388 kJ
Fat: 32,7 g
Carbohydrates: 50,7 g
of which sugars: 42 g
Protein: 16,2 g
Fibre: 6,8 g

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