essential Waitrose berry compote with whipped ricotta

  • Total time: 15 minutes

Serves: 4


190g pack essential Waitrose Blackberries
200g pack essential Waitrose Raspberries
40g caster sugar, plus 1 tbsp
250g tub Italian ricotta
1 tsp vanilla extract
2 digestive biscuits, crushed


1. Halve the blackberries and put in a bowl with the raspberries, 1 tbsp sugar and 1 tbsp water. Stir well and leave to stand while preparing the ricotta.

2. Put the ricotta, vanilla and remaining sugar in a food processor and blend until smooth and creamy. Alternatively, beat the ricotta mixture in a bowl (the consistency won’t be quite as smooth).

3. Divide the ricotta onto 4 serving plates and spread with the back of a spoon. Pile the fruits on top and drizzle with the syrup. Scattered with the crushed digestives to serve. Decorate with a few fresh thyme or mint sprigs too if like.