Raspberries With Ricotta Cream

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Total Time
30 mins
5 mins

This is quick, easy, not too sweet and makes a great presentation. From Bobby Flay.

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  1. Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
  2. Transfer the drained ricotta to a blender, add the sugar and Grand Marnier or orange juice and process until smooth.** This mixture can be made up to 8 hours in advance. Cover and keep refrigerated.**.
  3. Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture. Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.