in Dessert Recipes

Amaretti Cream

updated

Spread the love

Ingredients for 8 servings:

  • 250 g ricotta
  • 250 g quark (low-fat quark)
  • 4 tbsp sugar
  • 1 tsp lemon(s) – zest, grated
  • 70 g biscuits (Amaretti)
  • 250 ml cream
  • 100 g raspberries, fresh or frozen
  • 150 g raspberries, fresh or frozen
  • 1 peach(s), cut into wedges
  • 8 biscuits (Amaretti)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with raspberries

Combine the ricotta and quark in a bowl, add the sugar and lemon zest, and whisk until stiff peaks form. Whisk the cream until stiff peaks form and fold into the quark cream. Place the amaretti biscuits in a freezer bag and crush with a rolling pin. Carefully fold the amaretti crumbs and raspberries into the cream. Divide the biscuits among dessert bowls and decorate with raspberries, peach slices, and amaretti biscuits.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bruschetta with tomatoes and garlic

Chicken soup with snow peas and fennel