Raspberry and Ricotta WhipMake on Fresco
How pretty are these? You can easily double or quadruple as required to serve a crowd. Elements can be made in advance and you can quickly assemble on demand. Nothing wrong with trotting these out for a healthy dessert if you were so inclined...but me? I think I'll keep them as breakfast. This recipe is just one of the 30 plus brekkie recipes that appear in 'What's for Breakfast?' the beautiful ebook, available here! If you don't have it already...don't be shy. Go get it. Brunch will never be quite the same again....better than a hotel brunch...not kidding! Enjoy.
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- 1 mango, peeled and cubed
- Pulp from 1-2 passionfruit
- 200 Grams ricotta cheese
- 200 Grams Greek yoghurt
- 1 Teaspoon vanilla bean paste BUY
- 100 Grams raspberries
- 1 Tablespoon coconut sugar
- 2-3 Drops doTERRA wild orange oil BUY
Place prepared mango into 4 serving glasses or bowls.
Top with passionfruit pulp.
Place ricotta, yoghurt and vanilla bean paste into Thermomix bowl and whip 20 sec/Butterfly/speed 4.
Scrape down sides of bowl as needed.
Dollop the mixture on top of the fruit.
Place raspberries, sugar and wild orange oil into clean, dry Thermomix bowl and blend 30 sec/speed 10. (If using frozen berries, they will need to be thawed before use.)
Drizzle raspberry sauce on top and swirl with the handle of a spoon to combine. Serve immediately.