A desert to compliment any meal. Creamy ricotta, tart berries and sweet honey – perfectly balanced with the freshness of mint. Just try not to end up wearing it, like Johnny!
Serves 6.
3 punnets strawberries, hulled and chopped
2 punnets raspberries (you can use frozen raspberries if fresh are not available)
200 grams fresh ricotta
handful fresh mint, finely chopped
honey to taste
In a bowl place the berries. Break the ricotta into small chunks and sprinkle over the top. Add mint and honey to taste (about a tablespoon). Mix gently together so that the raspberries don’t fall apart, and serve. Can be made earlier and left in refrigerator if you want the flavours to combine more.