Vanilla ricotta cream with sour cherries

Ingredients

For 1 serving

• Part-skim ricotta100 g
• Vanilla extract1 teaspoon
• Sour cherries60 g
• Brown sugar1 teaspoon

Contains: lactose,

In season: June – July

Method

1. Wash the sour cherries, remove the stalks and stone them with a cherry pitter or the tip of a small knife, working over a bowl to catch the juice.
2. Put them in a small saucepan with their juice and the brown sugar and cook over medium-low heat for about 5 minutes, stirring, until soft and the juice is syrupy; leave to cool slightly.
3. Meanwhile whisk the ricotta with the vanilla extract for about a minute, until smooth and fluffy.
4. Spoon the cream into a bowl and top with the cherries and their syrup.