Lemon Ricotta Dessert Stacks
Ingredients
- 1/2 cup whole milk ricotta cheese
- 1 - 3 tbls powdered sugar use 1 to 3 tbsp depending on how sweet you want your filling to be
- 3/4 tsp lemon juice
- zest of 1 or 2 lemons - I like two lemon zests for extra tartness
- 1/4 cup cold heavy cream - for ricotta mixture
- 1/4 cup cold heavy cream to fill raspberries and top of dessert cups
- 1 package TortillaLand flour tortillas
- extra powdered sugar for dusting
- fresh raspberries for the top of your dessert cups
Instructions
- For the Filling
- In a mini food processor or blender combine the ricotta, powdered sugar, lemon juice and zest. Blend well.
- Whip the whipping cream until stiff peaks form and fold into the ricotta mixture.
- For the Flour Flowers
- Stack 3 TortillaLand tortillas on a cutting board, use a flower cookie cutter to cut out 5 flowers per dessert cup.
- Use a fork to poke six holes in each flower. Fry in hot oil until golden brown.
- Lay on paper towels and blot off excess oil. Allow to cool completly
- For assembly
- Dip the petals of the flowers in powdered sugar.
- Put a spoonfull of lemon ricotta mixture on one flower flour tortilla. Place another flower flour tortilla over the lemon ricotta mixture. Repeat until you have 4 layers.
- Place a small cluster of lemon zest on the top flower flour tortilla, add a dollop of whipped cream.
- Slice a very small piece off the bottom of each raspberry so they will sit evenly on top of your dessert cups. Fill with whip cream and top with a small amount of lemon zest. Place filled raspberry on top of the lemon zest and whipped cream dollop.
- Place in refrigerator until ready to serve.
Tried this recipe?Let us know how it was!