John Myers
Pistachio Ricotta, Fresh Berries, Chocolate
The perfect pistachio ricotta, fresh berries, chocolate recipe with a picture and simple step-by-step instructions.
- 400 g Ricotta
- Pistachio syrup
- 150 g Blueberries
- 150 g Raspberries
- 70 g Chocolate 80% cocoa
- 80 g Cream
- Whiskey
- Beat the ricotta with pistachio syrup until smooth. The amount of syrup is determined by everyone – depending on the desired sweetness.
- Then prepare two dessert glasses. First add a few blueberries to each dessert glass. Then put some of the ricotta on top. Now add a raspberry, ricotta on top again – then blueberries and ricotta again and raspberries again.
- Put the chocolate in a bowl. Bring the cream to the boil and pour over the chocolate and let stand for about 2 minutes. Now stir until the mixture is smooth and pliable. Flavor with a dash of whiskey and distribute between the two dessert glasses over the raspberries.
- Approx. Chill in the refrigerator for 3-4 hours, then decorate and serve.
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