Frozen Limoncello Ricotta Cream Cups
A refreshing and indulgent dessert made with creamy ricotta, zesty lemon, and fluffy whipped cream, perfect for warm days or special occasions.
Servings: 6 servings
Calories: 200kcal
Ingredients
For the Cream Cups
- 250 g fresh ricotta cheese (well-drained) Creamy texture and rich flavor serves as the base.
- 250 ml heavy whipping cream (cold) Cold cream will whip up light and fluffy.
- 100 g powdered sugar Balances the tanginess of the lemon.
- 2 tbsp limoncello Enhances the lemon flavor.
- 1 pieces zest of 1 lemon Infuses the ricotta cream with refreshing citrus notes.
- 1 tsp vanilla extract Adds warmth and depth to the flavor profile.
- fresh raspberries Provides a pop of color and taste.
- fresh blueberries Sweet and slightly tart flavor complements the creaminess.
- fresh mint leaves Provides a refreshing contrast.
- optional: extra lemon zest or powdered sugar for dusting For an elegant finish.
Instructions
Preparation
- In a large cold bowl, whip the heavy cream until it forms soft peaks.
- In another bowl, whisk together the well-drained ricotta, powdered sugar, limoncello, lemon zest, and vanilla until smooth.
- Gently fold the whipped cream into the ricotta mixture using a spatula.
- Spoon the creamy mixture evenly into 4 to 6 small ramekins or dessert bowls and smooth the tops.
- Cover the ramekins with plastic wrap and freeze for at least 3 to 4 hours until firm.
Serving
- Top each cup with fresh berries, a sprig of mint, and a dusting of lemon zest or powdered sugar.
Notes
Chill mixing bowls for better whipped cream. Use the freshest ingredients for the best flavor. Can be made days in advance.