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