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Essential berry compote with whipped ricotta
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150g pack Essential Blackberries
150g pack Essential Raspberries
40g caster sugar, plus 1 tbsp
250g tub Essential 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. Scatter with the crushed digestives to serve. Decorate with a few fresh thyme or mint sprigs too if liked.
Typical values per serving:
This recipe was first published in September 2017.