Ricotta Crème Brulée
- 18oz Galbani® Ricotta
- 2 Tbsp. sugar
- 1 lb. raspberries
- 4 Tbsp. brown sugar
- Mix the ricotta cheese and sugar in a bowl and set aside (You can replace sugar with a sweetener if desired.)
- Divide the berries into the base of each ramekin dish.
- Fill to the top with ricotta cheese and cover each dish with brown sugar.
- Place under the broiler, or use a kitchen torch to heat until the sugar bubbles and caramelizes. Serve immediately