Frozen Limoncello Ricotta Cream Cups
A light and creamy dessert that captures the essence of summer with smooth ricotta, zesty lemon, and a refreshing finish.
Servings: 6 servings
Calories: 250kcal
Ingredients
Cream Mixture
- 250 g fresh ricotta cheese (well-drained) The star of the show, creamy texture.
- 250 ml heavy whipping cream (cold) Provides light and airy quality.
- 100 g powdered sugar Dissolves effortlessly for sweetness.
- 2 tbsp limoncello Can substitute with non-alcoholic lemon syrup.
- 1 zest of 1 lemon Enhances citrus flavor.
- 1 tsp vanilla extract Adds warmth and depth of flavor.
Garnish
- Fresh raspberries Juicy and tart, delightful with cream.
- Fresh blueberries Sweet burst contrasting creamy filling.
- Fresh mint leaves Adds refreshing note and color.
- extra lemon zest or powdered sugar for dusting Elevates presentation.
Instructions
Preparation
- Whip the heavy cream until it forms soft peaks in a large cold bowl.
- In another bowl, whisk together fresh ricotta, powdered sugar, limoncello, lemon zest, and vanilla extract until smooth and fluffy.
- Gently fold the whipped cream into the ricotta mixture, being careful not to deflate it.
- Spoon the mixture into 4–6 small ramekins or dessert bowls.
Freezing
- Cover the ramekins with plastic wrap and freeze for at least 3–4 hours, or overnight until firm.
Serving
- Top each cup with fresh berries, a sprig of mint, and a light dusting of lemon zest or powdered sugar before serving.
Notes
Do not overwhip the cream. These dessert cups can be made a day in advance for gatherings. Customize with your favorite fruits or nuts.