Ingredients
Ingredients for Almond Cream:
2 pounds Riccotta cheese
8 ounces confectioner’s sugar
2 cups heavy cream
2 Tbsp real almond extract
Ingredients for Raspberry Sauce:
20 ounces frozen raspberries (in syrup)
3 ounces Triple Sec
Preparation
To make the cream: Using food processor, blend 2 lbs. Ricotta, 8 oz. confectioner’s sugar, 2 cups heavy cream, and 2 Tblsp. real almond extract, until smooth and thick.
Spoon into stemware, leaving enough room to add sauce over top. Refrigerate until ready to serve.
To make the sauce: Using food processor, blend 20 ounces of thawed raspberries (packaged with syrup) with 2 ounces of Triple Sec.
Refrigerate sauce in bowl, until just before serving time.
To serve: Spoon some raspberry triple sec sauce on top of each Almond Cream. Add a sprinkling of sliced toasted almonds on top and garnish with a sprig of fresh mint.
