White porto, ricotta, cantaloupe dessert

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
Icing sugar


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.


10 servings.

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