Preparation time: 30 minutes
Recipe for: 4 persons
300g ricotta cheese • 150g white chocolate • 100 ml milk • 100g finely chopped pistachios • 200g blueberries • 3 spoons sugar • Some lemon juice
Chop up the chocolate, boil the milk and pour it over the chopped chocolate. Stir until the chocolate has completely melted.
Add the ricotta cheese and mix well. Pour half of the cream mixture into four cups, cover with the pistachios and then fill each cup with the rest of the cream. Chill it in the fridge until ready for serving.
Put the sugar, the blueberries and the lemon juice in a pan and cook for a few minutes and then let cool.
Serve the cups after garnishing each with the blueberry sauce and the rest of the chopped pistachios.