Ricotta Pots with Blueberries!

Ricotta, savory or sweet has always been a favorite of mine. In this recipe ricotta has been transformed into an elegant, almost souffle like, dessert.

The recipe serves four, using four, 8oz ramekins. Heres what you'll need!

4 Eggs Separated
1/2 Cup of Superfine Sugar
12 oz of Fresh Ricotta
1/4 Cup finely Chopped Pistachio Nuts
1 t. Grated Lemon Rind
2 Tbl. Lemon Juice
6 To 7 oz Fresh Blueberries

1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.
Transfer to a large bowl and add the ricotta, pistachio nuts, lemon rind and juice and mix well.
2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta
mixture, gently to keep the volume.
3. Lightly grease 4 individual, 1-cup ramekins. Divide the blueberries among them, then spoon
ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed
and lightly browned. Serve immediately, and dust with powdered sugar.
Buon Appetito!!