The easiest and freshest dessert
As previously mentioned on this very site, I’m somewhat of a disastrous baker, and therefore tend to avoid preparing desserts. BUT, I came back from Italy inspired, and managed to produce one lovely pudding yesterday evening.
Anyone can make it and if feeling lazy just prepare the sauce and spoon it over ice-cream!
- 250g ricotta
- 150g whipping cream
- 2 tbsp clear honey
- 1 tbsp ground cinnamon
- 450g mixed berries
- 6 tbsp sugar
- 5 tbsp balsamic vinegar
Mix the ricotta and cream in a bowl and whisk for about 5 minutes, until you get a light and thick cream. Add the honey and cinnamon and quickly mix it all with a wooden spoon. Place in the fridge.
Put the berries and sugar in a non-stick pan, and let cook at a low heat for about 2-3 minutes, or until the juices of the fruit start being released. Add the vinegar and turn up the heat, letting it reduce by half, which will take about 5 minutes. Take it off the heat and let it cool for another 5 minutes.
In the meantime, spoon the ricotta cream into bowls, and finish by topping with the sauce.
Amy’s Handa Island Banana Cake