Baked Ricotta and Raspberry Desserts

Ingredients

• 500g Perfect Italiano™ Original Ricotta
• 2 eggs, lightly whisked
• ½ tsp cinnamon
• ½ vanilla bean, seeds scraped
• zest of one lemon
• ¼ cup honey
• ½ punnet raspberries
• double cream or mascarpone, to serve

Method

1. Preheat the oven to 180°C.
2. In a large bowl, mix together the ricotta, eggs, cinnamon, lemon zest, vanilla seeds and honey until all ingredients are completely combined. Evenly divide the mixture between 4-6 ramekins (depending on size) until they are 3/4 full.
3. Scatter over the raspberries and place in the oven to cook for 25-30 minutes or until the puddings have risen and turned golden. Remove the puddings from the oven and to cool for a few minutes.
4. Serve with cream or mascarpone.