July 16, 2014 by dgarnett2013
Raspberries with ricotta: River Cafe Cook Book Easy (silver) by Rose Gray and Ruth Rogers
- 4 punnets of raspberries
- 250g ricotta
- 1 lemon
- 4 tabs caster sugar
Finely grate the lemon peel and mix with the sugar. Leave for a while to allow the flavours to combine and the sugar to be absorbed.
Scatter the raspberries on a large plate. Turn the ricotta very carefully our to the tube, and then slice it as finely as possible.
Place these ricotta slices carefully over the raspberries.
Sprinkle with the lemon sugar.
Made on Rose’s last day at Corpus Christi Nursery.