Raspberries With Ricotta Cream

1. 1

   Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.

2. 2

   Transfer the drained ricotta to a blender, add the sugar and Grand Marnier or orange juice and process until smooth.

3. 3

   ** This mixture can be made up to 8 hours in advance.

4. 4

   Cover and keep refrigerated.

5. 5

   **.

6. 6

   Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture.

7. 7

   Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.