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 food processor or blender, add the brown sugar and orange liqueur and process until smooth.

3. 3

   (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)

4. 4

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

5. 5

   Add a splash of the orange liqueur or juice, and garnish with mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.