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Ottolenghi-inspired green shakshuka

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Raspberry and ricotta whip

Raspberry and ricotta whip

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Raspberry and ricotta whip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

125 g ricotta cheese
125 ml full-cream yoghurt
1 ripe mango
2 granadillas
100 g raspberries
1 T sugar

Method

Mix the ricotta cheese and Greek yoghurt, then set aside.

Peel and chop the mango and divide between four glasses.

Spoon the pulp of the granadillas on top of the mango, followed by the ricotta-and-yoghurt mixture.

Blend the raspberries with the sugar and spoon over the tops.