Baked Ricotta Cakes with Berry Sauce

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ricotta-cakes.jpg

Ingredients

Cakes

  • 1 cup ricotta cheese
  • 2 egg whites, beaten
  • 4 tbsp honey
  • 1 tsp vanilla essence
  • fresh mint leaves for garnish

Sauce

  • 4 cups mixed fresh or frozen fruit
  • (strawberries, raspberries, blackberries, cherries, etc)

Directions

Cakes

  • Beat the egg whites
  • Hand-mix the egg whites, ricotta cheese, honey and vanilla until smooth
  • Lightly grease four ramekins
  • Spoon the ricotta cheese mixture into the ramekins and level the tops
  • Bake for 20 minutes

Sauce

  • Save about 1/4 of the fruit for decoration
  • Heat the rest of the fruit in a saucepan, with a little water if using fresh fruit
  • Press the fruit through a sieve to strain out chunks and seeds
  • Drizzle the sauce over the cakes, and decorate with the remaining fruit and mint leaves