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