Saturday, 4 December 2010

Raspberry Ricotta with Rosemary


250 g fresh or frozen raspberries (defrosted)
1 tsp very finely chopped fresh rosemary
zest of a lime
juice of 1/4 lime
2-3 tbsp maple syrup
25 g of shelled unsalted roasted pistachios, chopped
250 g of ricotta


1. Purée the raspberries and stir in maple syrup to taste.
2. Set aside a couple of tablespoons of the puréed rapsberries as well as 1/4 of the pistachios.
3. With a fork blend in the ricotta.
4. Add the rosemary, lime zest, lime juice and the remaining chopped pistachios.
5. Serve drizzled with rapsberry purée and sprinkled with pistachios.

Alternative:
1. Fold in a couple of spoons of whipped cream for a richer flavour.

2. Substitute the ricotta with mascarpone.

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