Frozen Limoncello Ricotta Cream Cups
A delightful dessert that combines the creamy richness of ricotta cheese with the zesty brightness of lemon, perfect for warm evenings or family gatherings.
Servings: 6 servings
Calories: 300kcal
Ingredients
Base Ingredients
- 250 g fresh ricotta cheese (well-drained) Adds luxurious texture.
- 250 ml heavy whipping cream (cold) Whips up beautifully for lightness.
- 100 g powdered sugar Dissolves quickly for a smooth finish.
- 2 tbsp limoncello Can be substituted with lemon syrup or zest.
- 1 piece zest of lemon Brings a refreshing aroma.
- 1 tsp vanilla extract Infuses warmth and richness.
Garnish
- to taste fresh raspberries Juicy and tart to balance creaminess.
- to taste fresh blueberries Complements the lemon zest beautifully.
- to taste fresh mint leaves Provides a refreshing contrast.
- optional extra lemon zest or powdered sugar for dusting Elevates the dessert's visual appeal.
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 (or lemon syrup if preferred), lemon zest, and vanilla extract until smooth and fluffy.
- Using a spatula, gently fold the whipped cream into the ricotta mixture.
- Evenly distribute the creamy mixture into 4–6 small ramekins or dessert bowls, smoothing the tops.
- Cover each ramekin with plastic wrap and freeze for at least 3–4 hours (or overnight) until firm.
- Right before serving, top each cup with a handful of berries, a sprig of mint, and a light dusting of lemon zest or powdered sugar.
Notes
Ensure that all ingredients are cold for optimal whipping. You can substitute ricotta with yogurt for a lighter option. Consider adding lime for a twist.