Ricotta Cream with Raspberries

Coarsely chop almond kernels. Caramelize sugar in a frying pan until golden brown. Fold in almond kernels. Almond brittle on lightly oiled aluminum foil form and cool.

Drain ricotta well. Beat egg yolks and powdered sugar (1) until creamy. Stir through ricotta, half of the vin juice of one lemon, honey, santo, lemon and orange zest. Fold in egg yolk mixture.

Whip the cream with the powdered sugar (2) until semi-stiff. Fold into the ricotta mixture.

Select raspberries, rinse. Spread about 1/3 of the raspberries through a sieve. Fold in remaining fruit, rest of wine and powdered sugar (3).

Crumble the brittle. Serve ricotta cream with raspberry sauce and almond brittle.

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