John Myers
Lippy Apple Ricotta Dessert
The perfect lippy apple ricotta dessert recipe with a picture and simple step-by-step instructions.
- 5 medium sized Sour apples
- 1 tbsp Butter
- 3 tbsp Raw cane sugar
- 1 shot Whiskey
- 1 pinch Salt
- 200 g Cream
- 250 g Ricotta
- 80 g Meringue
- 2 Branches Mint
- 1 Msp Grated tonka beans
- Quarter, peel and core the apples and then cut into cubes. Melt the butter in a saucepan and add the sugar and cook everything to a caramel, add the apples and steam everything for about 3 minutes while turning, then add a strong dash of whiskey and steam for another 2 minutes and then immediately put in a bowl and let it cool down.
- Whip the cream with a little grated tonka beans until semi-stiff and then whip the ricotta under it, spoon by spoon. Roughly crumble the meringues and then fold them into the ricotta mixture.
- Now first pour a layer of apple compote into dessert glasses and then add the ricotta cream on top. Chill the dessert in the refrigerator for about 2 hours and then serve – to do this, pluck the mint leaves from the branches and cut into fine strips and sprinkle the dessert with them.
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