River Cafe Ricotta with raspberries, it doesn't sound great but it's pretty damn fabulous

We first ate this at some friends where we had a wonderful dinner. I was really taken by how refreshing and light this was but mainly by how much I liked the taste of the ricotta when combined with the sugar and lemon.

It's very very easy to prepare ... just look at how short this post is!

Martha made this today for lunch with Joe and Grandma. It was delicious and is in severe danger of becoming a favourite. Thanks Roz for introducing me to it.

Ingredients

500g Raspberries
250g Ricotta
1 Lemon
4 tbsp Caster sugar

Method

Finely grate the lemon peel and mix
with the sugar. Leave for a while
to allow the flavours to combine
and the sugar to be absorbed.

Scatter the raspberries on a large
plate.

Turn the ricotta very carefully
out of the tub, then slice it as finely
as possible.

Place these ricotta slices carefully over the raspberries.
Sprinkle with the lemon sugar.

Comments

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