1 instant custard (for 1 pint milk)
1 pint (500 nil) milk
3 tbsp ricotta cheese
1 fl oz (2 cl) raspberry brandy
13 oz (400 g) frozen raspberries
chocolate sticks and lemon balm for decoration
1 pint (500 nil) milk
3 tbsp ricotta cheese
1 fl oz (2 cl) raspberry brandy
13 oz (400 g) frozen raspberries
chocolate sticks and lemon balm for decoration
method
1. Prepare the vanilla sauce following the instructions on the packet. Mix the ricotta, the raspberry brandy and the raspberries.
2. Transfer the vanilla sauce into four small dessert bowls and add the raspberry mixture.
3. Leave to cool in the refrigerator until firm. Then garnish with the chocolate sticks and lemon balm and serve.
2. Transfer the vanilla sauce into four small dessert bowls and add the raspberry mixture.
3. Leave to cool in the refrigerator until firm. Then garnish with the chocolate sticks and lemon balm and serve.
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