White porto, ricotta, cantaloupe dessert
Suggested material offered in store
600 g ricotta
2 local cantaloupe melons from Quebec
2 oz white porto, or any sweet white dessert wine
200 g roasted almonds, roasted with skin removed
Cut and clean melons, scoop into balls.
In a hand blender add melon, wine, and ricotta, blend until smooth.
Pour mixture into a dessert glass.
Serve with roasted almonds and icing sugar on top.
Optional: you may also serve with whipping cream or yogurt on top.
Back to the recipes list