Frozen Limoncello Ricotta Cream Cups
A refreshing dessert featuring creamy ricotta and zesty lemon flavors, perfect for summer gatherings.
Servings: 6 servings
Calories: 200kcal
Ingredients
Main ingredients
- 250 g fresh ricotta cheese (well-drained) Soft and creamy, this cheese gives a luscious base for our dessert.
- 250 ml heavy whipping cream (cold) This promises a light, fluffy texture that elevates the overall dessert experience.
- 100 g powdered sugar Sweetness is key, and this ingredient blends easily.
- 2 tbsp limoncello Adds a hint of delightful lemon flavor.
- 1 unit lemon (zest only) Fresh zest enhances the overall lemony notes.
- 1 tsp vanilla extract Adds warmth and enhances the sweetness.
Toppings
- 1 cup fresh raspberries Juicy, tart berries for a burst of flavor.
- 1 cup fresh blueberries Sweet and juicy, they add color and flavor.
- 1 cup fresh mint leaves A refreshing touch for garnish.
Optional garnish
- to taste extra lemon zest or powdered sugar For a beautiful finishing touch.
Instructions
Preparation
- In a large cold bowl, whip the heavy cream until it forms soft peaks.
- In another bowl, whisk together the ricotta, powdered sugar, limoncello, lemon zest, and vanilla until smooth and fluffy.
- Gently fold the whipped cream into the ricotta mixture using a spatula.
- Spoon the mixture evenly into 4–6 small ramekins or dessert bowls and smooth the tops.
- Cover with plastic wrap and freeze for at least 3–4 hours until firm.
Serving
- Right before serving, top with a handful of berries, a sprig of mint, and a light dusting of lemon zest or powdered sugar.
Notes
Chill your bowls and utensils before whipping the cream for better volume. Taste the mixture before freezing and adjust sweetness if needed.