For the cream
1 cup heavy cream (240 ml)
4 large egg whites
1/2 cup granulated sugar (90 g)
200 g ricotta cheese, well drained
For the compote
3/4 cup granulated sugar (135 g)
1 kg small raspberries, hulls removed
1 tablespoon grated lime rind
1/2 cup dry white wine (120 ml)
1/2 teaspoon ground cinnamon
For the cream
1 cup heavy cream (240 ml)
4 large egg whites
1/2 cup granulated sugar (90 g)
200 g ricotta cheese, well drained
For the compote
3/4 cup granulated sugar (135 g)
1 kg small raspberries, hulls removed
1 tablespoon grated lime rind
1/2 cup dry white wine (120 ml)
1/2 teaspoon ground cinnamon
Make the cream: in a stand mixer, beat the heavy cream until it forms soft peaks. Reserve
In another bowl, beat the egg whites until they form soft peaks
Gradually add the granulated sugar while continuously beating, until the mixture becomes stiff and holds its shape. Reserve
In another bowl, mix the ricotta cheese with the heavy cream
Add the egg whites and mix gently until a smooth, creamy consistency is achieved
Cover with plastic wrap and refrigerate for at least 1 hour
Make the compote: in a medium saucepan, cook over high heat the granulated sugar, raspberries, lime rind, white wine, and cinnamon, stirring occasionally, until the raspberries are tender (about 5 minutes)
Remove any foam that forms on the surface with a skimmer and remove from heat
In a large transparent bowl, arrange the raspberries with their syrup and distribute the chilled ricotta cream over the top
Serve immediately
313 calories per serving
