Frozen Limoncello Ricotta Cream Cups
A refreshing dessert featuring creamy ricotta, zesty lemon, and whipped cream, perfect for warm days and special occasions.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 250 g fresh ricotta cheese (well-drained) Adds a rich texture to the dessert.
- 250 ml heavy whipping cream (cold) Essential for achieving fluffy consistency.
- 100 g powdered sugar Rounds out the flavors with sweetness.
- 2 tbsp limoncello Can substitute with lemon juice for non-alcoholic version.
- 1 unit zest of 1 lemon Intensifies the citrus flavor.
- 1 tsp vanilla extract Complements other flavors.
Garnish
- fresh raspberries Juicy and slightly tart.
- fresh blueberries Adds vibrant color and nutrients.
- fresh mint leaves A refreshing garnish.
- optional: extra lemon zest or powdered sugar for dusting Can add a lovely finishing touch.
Instructions
Preparation
- Place a large bowl in the refrigerator for 10 minutes to chill.
- Pour in the heavy cream and whip until soft peaks form (about 2-3 minutes).
- In a separate bowl, combine ricotta cheese, powdered sugar, limoncello, lemon zest, and vanilla extract; whisk until smooth and fluffy.
- Gently fold the whipped cream into the ricotta mixture carefully to maintain volume.
- Divide the creamy mixture into 4–6 small ramekins or dessert bowls, smoothing the tops.
- Cover with plastic wrap and freeze for at least 3-4 hours or overnight until firm.
- Before serving, remove from the freezer and garnish with fresh berries, mint, and a dusting of lemon zest or powdered sugar.
Notes
Ensure fresh ingredients for the best flavor. Chill equipment to help cream whip better. Serve immediately after removing from the freezer.