• 300 gr ricotta
  • 1 lemon juice
  • 1 cup of fresh cream
  • 100 gr castor sugar
  • 150 gr fresh raspberries or strawberries
  • lemon rind


Drain the ricotta, add powered sugar, lemon juice and mix.

whip the fresh cream and combine with the ricotta mousse.

Pour the mixture in 4 small bowls.

Put raspberries and lemon rind on top to decorate.

Keep  in the refrigerator for 30 minutes before serving.