Meals and Courses

  • 125 g (4 oz) fresh raspberries
  • 2 teaspoons rosewater
  • 250 g (8 oz) ricotta cheese
  • 250 g (8 oz) fresh mixed summer berries
  • 2 tablespoons clear honey with honeycomb
  • 2 tablespoons pumpkin seeds, toasted
  • pinch of ground cinnamon

Rub the raspberries through a fine nylon sieve to purée and remove the pips, then mix with the rosewater. Alternatively, put the raspberries and rosewater in a food processor or blender and process to a purée, then sieve to remove the pips.

Slice the ricotta into wedges and arrange on serving plates with the berries. Drizzle over the honey and the raspberry purée, adding a little honeycomb, and serve scattered with the pumpkin seeds and cinnamon.

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