Ricotta dessert with berry sauce

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  • 7 oz white chocolate coating
Ricotta cream:
  • 7 oz fresh ricotta
  • 5 oz white sugar
  • 1 lemon

Raspberry soup:

  • 5 oz fresh raspberries
  • 7 oz white sugar
  • 7 fl oz water
  • Black pepper (optional)


White chocolate dome:
Melt the chocolate in bain-marie.

Brush the baking pan’s sides using a small brush and put it in the fridge for 3 minutes; repeat this step two more times.

Then carefully remove the dome from the mold and reserve

Ricotta cream:
Put the cheese and sugar in a bowl, add the zest of 1 lemon, and stir until the sugar has dissolved, then set aside.

Raspberry soup:
In a pot, put the water and sugar, and cook for 2 minutes, then add the raspberries and cook (you may add a bit of fresh black pepper) until the mixture reaches jam consistency. Allow to cool, then grind the mixture using a mixer, and strain it, leaving only the liquid without any seeds.

For the assembly:
Cover the bottom of a soup plate with raspberry soup, then take a small piece of brownie or sponge cake that you have at home and put it in the center of the plate, to provide stability to the dome.

Carefully place the dome over the brownie and fill it with the cheese mixture, then decorate with raspberries and some strawberry slices.

Finally, arrange some fresh raspberries around the dome, over the raspberry soup, and some mint leaves on the center of the dome, and voilà!