Warm. Bubbling. Cloud-soft ricotta with roasted berries and pistachio crumble. Grab a cookie and dip.
Fluffy lemon-infused ricotta baked until golden at the edges and molten at the center, buried under roasted spring berries and a toasted pistachio crumble — the warm dessert dip that makes cookies feel like they were invented for exactly this moment.
INGREDIENTS:
Lemon Ricotta Base
500g / 17 oz full-fat ricotta, drained overnight if possible
2 large eggs, room temperature
80g / ⅔ cup powdered sugar, sifted
2 tbsp / 30ml fresh lemon juice
2 tsp / 6g finely grated lemon zest
1 tsp / 5ml pure vanilla extract
Pinch of fine salt
2 tbsp / 30ml heavy cream
Roasted Spring Berries
200g / 7 oz fresh strawberries, hulled and halved
150g / 5 oz fresh blueberries
100g / 3.5 oz fresh raspberries
2 tbsp / 24g granulated sugar
1 tbsp / 15ml fresh lemon juice
1 tsp / 3g lemon zest
1 tsp / 3g fresh thyme leaves
Toasted Pistachio Crumble
100g / ¾ cup roasted pistachios, roughly chopped
40g / ⅓ cup all-purpose flour
40g / 3 tbsp unsalted butter, cold and cubed
3 tbsp / 36g granulated sugar
¼ tsp / 1g ground cardamom
Pinch of fine salt
To Finish
Fresh lemon zest curls
Extra fresh berries
Powdered sugar for dusting
Fresh mint leaves
Honey drizzle
For Dipping
Shortbread cookies
Biscotti
Graham crackers
Ladyfinger biscuits
How to Make It :
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