Ricotta layered dessert with raspberries and white chocolate

Ingredients for 6 servings:

• 100 g chocolate, white, chopped
• 250 g ricotta
• 100 g natural yogurt, low-fat
• 1 tbsp powdered sugar
• 1 packet of vanilla sugar
• 1 lemon(s), organic, zest and juice of half a lemon
• 150 g fresh fruit, up to 200 g, e.g. raspberries, strawberries
• Chocolate shavings, white, optional for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

First, melt the white chocolate over a pan of warm water. It should be chopped, as this will melt it faster. In another bowl, mix the ricotta, natural yogurt, powdered sugar, and vanilla sugar until well combined. Then add the zest of the untreated organic lemon and the juice of half a lemon. Finally, fold in the melted chocolate and refrigerate the mixture for 3-4 hours to allow the cream to set. After this time, layer the mixture in small dessert glasses with fresh fruit such as raspberries, strawberries, blueberries, etc. and decorate with grated white chocolate.