• Dessert
  • For adults

Ricotta and raspberry verrines

  • Preparation: 15 min
  • Number of portions: 4
  • 350g raspberries
  • 200g pasteurised ricotta
  • 30g powdered sugar
  • 1 egg white
  • Salt

Carefully wash the raspberries and strain them on kitchen paper.

In a large bowl, whisk the sugar and ricotta.

In another container, add a pinch of salt to the egg white and whisk. Fold this in carefully with the ricotta.

In 4 verrines, alternate layers of ricotta and layers of raspberries.

Serve chilled.