- 2 x 250 g tubs fresh ricotta
- 50 g pistachios, finely chopped
- 200 g mulberries
- 1/4 cup sugar
- 2 T blackberry cassis
Add the ricotta to a bowl and mix with a spoon until it becomes smooth in texture. Fold in the chopped pistachios. Line round ramekins with cling film and spoon the ricotta whip into each.
Chill until set. Meanwhile, add the mulberries, sugar and cassis to a saucepan and gently simmer over a low heat until the berries are plump and oozing a deep purple syrup. Unmould the ricotta whips onto separate plates and spoon over the syrupy mulberries.
Cook’s notes: Blackberries or raspberries can be used if mulberries are not available. As an alternative to mixing, the ricotta and pistachio can also be layered. Simply line a loaf tin with cling film. Spoon in half the whipped ricotta and spread to form a layer on the bottom of the tin.
Generously sprinkle over the chopped pistachios and cover with the remaining ricotta. Chill to set then remove from the tin and slice.