Lemon Ricotta Recipe
Raspberry coulis, crème anglaise and mascarpone whipped cream.
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Ingredients
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Lemon Ricotta
Raspberry Coulis
Crème Anglaise
Mascarpone Whipped Cream
Method
Lemon Ricotta
- 1
Prepare Lemon Ricotta
In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, sugar, and vanilla extract. Mix well until smooth and creamy. Refrigerate for at least 30 minutes to allow the flavors to meld.
Raspberry Coulis
- 2
Make Raspberry Coulis
In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the raspberries break down. Remove from heat and strain through a fine mesh sieve to remove seeds. Allow to cool.
Crème Anglaise
- 3
Prepare Crème Anglaise
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a separate bowl, whisk together egg yolks and sugar until pale and creamy. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract. Cool completely.
Mascarpone Whipped Cream
- 4
Whip Mascarpone Cream
In a large mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form. Be careful not to overwhip.
