in Dessert Recipes

Ricotta cream with kiwi puree and gooseberries

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Ingredients for 4 servings:

  • 2 kiwis, ripe
  • 300 g gooseberries
  • ½ lemon(s), the juice and the peel
  • some sweetener, liquid
  • 125 g ricotta
  • 100 g quark (low-fat quark)
  • ½ cup mineral water

Instructions

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

Peel the kiwis and cut into wedges. Wash, hull, sort, and drain the gooseberries. In a bowl, finely purée the kiwi slices, about 2/3 of the gooseberries, and 1 tablespoon of lemon juice. Sweeten to taste. In another bowl, whisk the ricotta and quark with mineral water, the remaining lemon juice, and the lemon zest until creamy. Sweeten to taste. Serve the ricotta cream in dessert bowls, spoon the fruit purée into the center, and garnish with the remaining gooseberries.

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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.

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