Ricotta and lemon marmalade dessert glasses
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This dessert uses ready-made lemon marmalade: ricotta forms the base and lemon adds the fruit layer. Use small or larger glasses and adjust the quantities to the portions you want to serve.
Ingredients
- Ricotta
- Minnelea lemon marmalade
- Crumbled biscuits, optional
Method
- Stir the ricotta with a spoon until smooth. Taste the marmalade separately to decide how much to use.
- Spoon the ricotta into glasses and add small layers of marmalade. Keep some of the layers separate to distinguish the ricotta from the lemon.
- If you want a crunchy element, add crumbled biscuits just before serving. Adjust quantities to the number and size of your glasses.
Before layering the glasses
Choose your ricotta and follow its packaging for storage. For the fruit layer, use Minnelea lemon marmalade with juice and peel. There is no need to cook another preserve or add sugar to transform the contents of the jar.
Decide the texture when serving
For a more uniform dessert, stir some marmalade into the ricotta; for distinct flavours, keep separate layers. Taste before adding more. Biscuits are optional: check their ingredients when catering for guests with allergies.
The jar to buy
This recipe needs lemon, available as an individual product. The breakfast and baking sets do not include it. Follow the respective labels for opened ingredients rather than applying the same storage period to every preparation.
Choose the jars for your table
Check each product page for current contents, price and availability. Follow the label on the individual jar for storage instructions.
Do you run a café, hotel or pastry shop?
Request the trade price list for current formats, quantities and terms. Pastry kitchens have a separate page for the made-to-order baking range.
