Skip to navigation Skip to content
mushed raspberries with ricotta and pistachios

Mushed Raspberries with Ricotta and Pistachios

Read reviews
0 stars based on 0 ratings

By Donal Skehan

 

“Dessert in an instant with minimal effort- music to my ears! Made with the ripest raspberries and freshest ricotta that is a true summer indulgence. The inspiration comes from late summer evenings in my wife’s Sofie’s native Sweden. Raspberries grow wild in the hedgerows there and if you can stop the locals from nabbing them before you do, the thing is to enjoy them simply with creamy ricotta and honey.”

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up

Ingredients

For the dessert

  • 300g 10⅝ oz Raspberries
  • 400g 14⅛ oz ricotta
  • 100ml 3½ fl oz Double cream whipped to soft peaks
  • 3tbsp 3tbsp Honey plus extra for drizzling
  • Cointreau generous glug- or any other orange liqueur
  • 50g 1⅞ oz Pistachio nuts shelled and finely blitzed

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place half the raspberries in a small bowl and mash with the back of a fork

    Ingredients for this step

    • 300g 10⅝ oz Raspberries
  2. Classic mode Step 2

    Tip the ricotta into a bowl and beat with a wooden spoon until just smooth. Fold through the whipped cream, mashed raspberries, honey and cointreau

    Ingredients for this step

    • 400g 14⅛ oz ricotta
    • Cream
    • 3tbsp 3tbsp Honey plus extra for drizzling
    • Cointreau generous glug- or any other orange liqueur
  3. Classic mode Step 3

    Pile generous spoonfuls of the raspberry ricotta mix into small serving bowls and top with the remaining raspberries, a sprinkle of pistachios and a final drizzle of honey.

    Ingredients for this step

    • 300g 10⅝ oz Raspberries
    • 50g 1⅞ oz Pistachio nuts shelled and finely blitzed