Berries in Chilled Ricotta Cream

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1 tbsp. unflavored gelatin
1 cup Miceli’s Ricotta Cheese
1/2 cup sugar
1/2 tsp. vanilla extract
3 cups assorted berries
1 cup heavy whipping cream, whipped

Mix gelatin and 1/4 cup water in a small saucepan; let stand 5 minutes. Warm over low heat, stirring until gelatin dissolves.

Pulse gelatin, ricotta, sugar, vanilla and 2-1/2 cups fruit in a food processor until smooth. Transfer mixture to a medium bowl; fold in whipped cream and remaining fruit. Pour into a 3-quart serving bowl or individual dessert dishes. Refrigerate until firm about 3 hours or overnight, covered.

To serve, garnish with additional fruit or mint sprigs and serve immediately.