Italian Almond Cream With Raspberry Triple Sec Sauce

1. 1

   To make the cream:

2. 2

   Using food processor, blend 2 lbs. Ricotta, 8 oz. confectioner's sugar, 2 cups heavy cream, and 2 Tblsp. real almond extract, until smooth and thick.

3. 3

   Spoon into stemware, leaving enough room to add sauce over top. Refrigerate until ready to serve.

4. 4

   To make the sauce:

5. 5

   Using food processor, blend 20 ounces of thawed raspberries (packaged with syrup) with 2 ounces of Triple Sec.

6. 6

   Refrigerate sauce in bowl, until just before serving time.

7. 7

   To serve: Spoon some raspberry triple sec sauce on top of each Almond Cream. Add a sprinkling of sliced toasted almonds on top and garnish with a sprig of fresh mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.