Raspberry Ricotta Parfaits

Raspberry Ricotta Parfaits

prep time

minutes
cook time

minute
servings
4

Ingredients









Cooking Instructions

1

In medium bowl, gently stir raspberries with 1 tablespoon sugar and Grand Marnier, if using. Let mixture sit 30 minutes, stirring occasionally, until berries have darkened in color and released some liquid.


2

In separate small bowl, stir together graham cracker crumbs and melted butter.


3

In stand mixer fitted with paddle attachment, or with an electric hand mixer, beat ricotta, heavy cream, vanilla extract and remaining 1/4 cup sugar 30 to 60 seconds until evenly combined and fluffy, scraping sides of bowl as needed.


4

Set out 4 short drinking glasses. Layer 2 tablespoons graham cracker mixture into bottom of each glass, followed by 2 to 3 tablespoons of ricotta mixture. Top with 2 tablespoons berries. Repeat with second layer, finishing with thicker layer of ricotta, berries and liquid.


Ingredients









Cooking Instructions

1

In medium bowl, gently stir raspberries with 1 tablespoon sugar and Grand Marnier, if using. Let mixture sit 30 minutes, stirring occasionally, until berries have darkened in color and released some liquid.


2

In separate small bowl, stir together graham cracker crumbs and melted butter.


3

In stand mixer fitted with paddle attachment, or with an electric hand mixer, beat ricotta, heavy cream, vanilla extract and remaining 1/4 cup sugar 30 to 60 seconds until evenly combined and fluffy, scraping sides of bowl as needed.


4

Set out 4 short drinking glasses. Layer 2 tablespoons graham cracker mixture into bottom of each glass, followed by 2 to 3 tablespoons of ricotta mixture. Top with 2 tablespoons berries. Repeat with second layer, finishing with thicker layer of ricotta, berries and liquid.


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