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Mushed Raspberries with Ricotta and Pistachios

  • Total Time

    10m
  • Serves

    4

  • Skill Level

    Easy
  • 1 Review

    4 star rating

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."

Method

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

  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

  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.

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Reviews

  1. 4 star rating

    Made this when we had guests for dinner, I did embelish it a little as I found the original a rather tart so I used half ricotta and half mascarpone, As the original was,I also crushed up some meringue and scattered over the top finishing with a square of dark chocolate, my guests asked if there was more

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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